Make ahead for Thanksgiving
Mashed Cauliflower Gratin
Ingredients: 2 large heads cauliflower, broken into florets 1-1/2 cups shredded Parmesan cheese 1 cup shredded Colby-Monterey Jack cheese 6 tablespoons butter, cubed 3/4 teaspoon garlic salt 1/2 teaspoon Montreal steak seasoning 1 cup Panko bread crumbs ¼ cup melted butter
Preparation: Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 12 servings (3/4 cup each).