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Marinated Turkey Breast Tenderloin with Garlic Cauliflower Puree

A gluten free recipe for marinated turkey tenderloin, served over a smooth cauliflower mash.
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Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Author: Amanda Paa

SCALE:

Ingredients

Instructions

  • Preheat oven to 350 degrees F. 
  • Add olive oil to cast iron skillet and set to medium high heat. When hot, add turkey tenderloins and garlic cloves, and cook for 4 minutes on each side, to sear. Remove from heat and place in oven.
  • Cook until interior of meat reaches 150-155 degrees. Remove from oven and place turkey on cutting board to rest, covered with tented foil until internal temperature reaches 165 F. Set garlic aside, to use for cauliflower. 
  • Meanwhile, add cauliflower, milk, bay leaves, thyme, salt, and ground pepper to a large saucepan. Bring to a simmer, and cover. Cook for 8-10 minutes, until cauliflower is easily pierced with a fork and tender. Remove bay leaves, and thyme. 
  • Using a slotted spoon, add cauliflower and roasted garlic to a blender. Then add 1 cup of warm milk. Blend for 30 seconds, adding additional milk by 1/4 cup according to how thick or thin you’d like the puree to be, until completely smooth. 
  • Taste and add more salt and pepper if needed. 
  • Slice turkey into 1/2 inch slices, and plate over the cauliflower puree. Garnish with additional olive oil and pomegranate seeds.