In an attempt to slowly wean off of Thanksgiving fare, I moved a step away from mashed potatoes and made mashed cauliflower last night. The recipe comes from probably my most worn cookbook, How to Cook Everything Vegetarian by Mark Bittman. Instead of turkey, I topped the creamy cauliflower with simply seared scallops. I still havent figured out how to make scallops without spattering oil everywhere including my hands and arms, but its worth it for that lightly sweet flavor and pleasantly squishy texture. The recipe I learned on is here.