Louisville Hot Browns with Cauliflower Mornay

• 1 1/2 cups chopped cauliflower
• 1 cup unsalted chicken stock (such as Swanson)
• 1/3 cup 2% reduced-fat milk
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon kosher salt
• 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
• 4 (1 1/2-ounce) slices multigrain bread
• 4 center-cut bacon slices, chopped
• 12 ounces turkey breast cutlets (about 1/4 inch thick)
• 4 (1/2-inch-thick) slices heirloom beefsteak tomatoes
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

1. 1.
2. Preheat broiler to high.2.
3. Combine cauliflower and stock in a medium saucepan.
4. Bring to a boil; cook 10 minutes or until tender.
5. Place cauliflower mixture in a blender.
6. Add milk, butter, 1/4 teaspoon pepper, salt, and cheese.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid; process until smooth.3.
9. Place bread on a baking sheet.
10. Broil 2 minutes or until toasted on one side.4.
11. Cook bacon in a large ovenproof skillet over medium-high heat until crisp.
12. Remove bacon with a slotted spoon.
13. Sprinkle turkey with remaining 1/4 teaspoon pepper.
14. Add turkey to pan; cook 2 minutes on each side or until done.
15. Remove turkey from pan; let stand 5 minutes.
16. Shred turkey into large pieces.
17. Arrange bread slices in a single layer, toasted side down, in pan.
18. Top bread slices evenly with turkey.
19. Pour cauliflower mixture evenly over turkey; broil 3 minutes or until sauce begins to bubble.
20. Top each serving with 1 tomato slice, one-fourth of the bacon, and herbs.

cauliflower, chicken, milk, unsalted butter, freshly ground black pepper, kosher salt, romano cheese, bread, center, turkey breast cutlets, tomatoes, parsley, fresh chives

Taken from www.myrecipes.com/recipe/hot-browns-cauliflower-mornay (may not work)