Scalloped Turkey & Cauliflower

Got leftover turkey? This is one of the best ways to use it up. Sliced turkey breast and par-cooked cauliflower get arranged in a baking dish and covered with a light gravy made from turkey stock thickened with just a touch of flour.

No cream, no cheese, no butter. The sauce is lean and savory, built entirely on stock with parsley and onion flakes for flavor. It thickens just enough to coat the turkey and cauliflower without being heavy, which is why this works so well as a lighter dinner.

The cauliflower gets a head start in boiling water before it hits the oven. Cook it only until almost tender, about 6 minutes. It finishes in the oven and you want it to still have some bite, not turn to mush under the sauce.

Pro Tips

• Use homemade turkey stock if you have it. The richer the stock, the better the sauce. Store-bought works but season more aggressively.
• Slice the turkey breast evenly so everything heats through at the same rate. Thin, uniform slices are better than thick chunks.
• This reheats well the next day. The cauliflower absorbs more sauce as it sits, which actually makes leftovers tastier.

Variations

• Cheesy top: Sprinkle Parmesan or Gruyère over the top for the last 5 minutes of baking if you want a golden, bubbly crust.
• Broccoli swap: Use broccoli florets instead of cauliflower for a slightly different flavor and color.