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I discovered that the longer the mashed cauliflower sits, the more flavor it has. If you’d like to save a little time on Thanksgiving, make the mashed cauliflower the day before, store in an airtight container in the refrigerator, and heat in the oven or on the stove top the following day. I put it in an 8×8-inch casserole dish, sprinkled it with some raw cheddar and baked it. It was fabulous!
Serves 6
For the cauliflower:
1 large head cauliflower, cut into bite-size pieces (about 6 cups)
8 tablespoons unsalted butter (you can substitute with ghee for a dairy-free alternative – here’s an easy homemade recipe)
3 tablespoons whole milk or almond milk
1/2 teaspoon Celtic sea salt
1/8 teaspoon freshly ground black pepper
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1st Keep
 pdlgarza
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