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Split turkey tenderloins in half horizontally. Sprinkle turkey with poultry seasoning. Coat a grill pan with cooking spray; heat pan over medium heat. Add turkey to hot pan; cook about 8 minutes or until no longer pink (165°F), turning once.
Meanwhile, bring broth to boiling in a small saucepan . In a small bowl, whisk flour into the water until smooth; whisk into broth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Simmer for 2 minutes more, stirring constantly.
In a covered large saucepan, cook cauliflower in a small amount of boiling salted water about 15 minutes or until tender; drain. Return cauliflower to hot saucepan; gently toss once or twice to dry off any excess moisture. In a food processor, combine cauliflower, cream cheese, 1 tablespoon parsley, salt and pepper. Cover and process until nearly smooth.
To serve, place mashed cauliflower on toasted bread slices. Top with turkey and gravy. Sprinkle with the remaining 1 tablespoon parsley.