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Amelia Islander

Make ahead for Thanksgiving

Thanksgiving is right around the corner and you remember what happens every year. You run around like a crazy person trying to coordinate your dinner so that everything is done at the same time and all your guests are ready to eat. But did you know that you can make many dishes in advance and freeze them? That means that all you have to do is take your frozen dishes out of the freezer the day before Thanksgiving and thaw them in the fridge until ready to put into the oven. This recipe for mashed cauliflower is one of those dishes. It makes 12 servings.

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).