I'm currently eating a bowl of peanut butter, tahini, and jelly.

I'm standing in my truth.

I sprinkled it with Maldon salt to like, elevate it.

I also made some cauliflower mash because I wanted something fall-feeling without eating an entire pumpkin pie. Also, the temperature dropped to below freezing, and I wanted to kill myself. Coming off the heels of yolo-living in Oaxaca for holiday, and some big-ass holiday eating (MY PRECIOUS) on the horizon, I figured trying cauliflower mash would check off the aforementioned needs while still being primarily a vegetable/easier on the conscience.

Is subbing cauliflower for beautiful Yukon golds low-key annoying? Yes. Did it taste good? Also, yes. Did it taste like mashed potatoes? No. No it didn't. And it never will. But I will repeat the recipe all winter (very riffable with seasonings!) because it was good and great and #health.

C A U L I F L O W E R M A S H

Adapted from The Kitchn

Yields: 4 normal servings; 2 Sogoal servings

INGREDIENTS

1 large head cauliflower
3 tablespoons unsalted butter (I’ve done it with 2 which tasted great ...obviously more butter tastes better, BUT JUST GIVING YOU THE OPTION)
2 cups water
1 teaspoon kosher salt
1 teaspoon black pepper

RECIPE PREPARATION

Remove bottom center stem and finely chop the cauliflower. Cut ‘em small, and they’ll cook faster.
Melt the butter in a large pot over medium-high heat. Add the cauliflower and sauté, stirring regularly, until the cauliflower has come just barely translucent in parts, 6-8 minutes.
Add the water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.
Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.
Place the drained cauliflower, black pepper, and reserved cooking liquid in food processor and blend until creamy, dreamy smooth. Eat. (I DID GRATE SOME PECORINO ROMANO WHICH WAS UNNECESSARY BUT GOOD.)

Acorn squash. Almost as autumnal as Starbuck's official PSL calendar countdown. I sliced it up crosswise, drizzled with olive oil, salt, pepper, and a few sprigs of fresh rosemary. In the oven at 400° F for about 30 minutes. Va bene!