Scalloped Turkey & Cauliflower
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cauliflower florets
|
|
| 1 ½ | cups |
turkey stock
|
* |
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 2 | teaspoons |
onion flakes
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | pound |
turkey breast
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cauliflower florets
|
|
| 355 | ml |
turkey stock
|
* |
| 1E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
parsley flakes
|
*
|
| 1E+1 | ml |
onion flakes
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 226.8 | g |
turkey breast
cooked |
|
Directions
Cook cauliflower in boiling, salted water for 6 minutes or until almost tender.
Drain.
Combine stock, flour and seasonings in a small saucepan.
Cook and stir until mixture is slightly thickened.
Place turkey breast in a greased baking pan.
Arrange cauliflower around turkey breast.
Pour sauce over turkey and cauliflower.
Bake in 350℉ (180℃) F oven 20 to 25 minutes or until heated through.
