2 reasons why I love the Transfiguration:
1. I love that Peter, foot-in-mouth-Peter, breaks the silence as Christ is showing them WHO He is. Go look over today’s Gospel if your not sure why I mean.
2. I love that Christ brings his apostles to this mountain-top to reveal his glory…and only a few days later, He will be crucified on a cross on another hill, in total humiliation.
3 tips for this recipe:
1. My husband is going dairy-free, gluten-free, sugar-free for the month. I am trying to make dinners friendly for him…but if I were making this just for me, I would add in half a cup of whipping cream and pour cheese on top so that you have the real mashed potato effect.
2. Add in as many spices as you want! I wanted to keep the color as close to white as I could, but thyme, rosemary, oregano would be amazing choices to add in if you want more of a punch.
3. I used to cut cauliflower off the stalk, but I learned a trick that you can smash it into the counter or cutting board, and all the beautiful white pieces will fall off! My heads came in a plastic bag, which made this easy, but you could just as easily do this in a zip-lock gallon bag or in a clean kitchen towel.
2 heads cauliflower
2 tablespoons grass fed butter
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon white pepper
salt, to taste
1. Let the cauliflower crack, or cut it from its roots. Pull florets off of stem and break the bigger florets into smaller pieces.
2. Bring a large pot of water to boil over high heat; throw in a nice amount of salt.
3. Add the cauliflower pieces to the pot and boil, covered, for 15 minutes.
4. Drain the cauliflower in a colander. Mash the cauliflower until smooth.
5. Mix in remaining ingredients. Allow to cool for 5 minutes.