Hi Kris! Yes, you can, but make sure to thaw and drain the spinach well, so the creamed spinach isn’t watery. Enjoy!

Hi Sara! Yes, you can make this ahead of time. This is what I would do… Make up the recipe and add the cauliflower creamed spinach to the oven-safe baking dish, but DO NOT top with the cheese. Let it cool, then add top with the cheese. Seal tightly and place it in the refrigerator. When you are ready to bake it, put it inside a cold oven and turn on the oven. Set to 350 degrees F and let the dish come up to temperature with the oven. I have never done this, so I don’t know how long it takes to get warm all the way through. I’m guessing about 30 minutes or so. Check it starting at 20 minutes and see how it’s coming along. An instant-read thermometer or some other type of food thermometer will come in handy here. When it is warm all the way through, turn on the broiler and brown the cheese for 5 minutes as the original recipe states. I’m confident this will work for you. Let me know how it goes and if you have any other questions you can email me directly here: https://www.themountainkitchen.com/contact-us/ Merry Christmas!

Hi Lillian! I tell you creamed cauliflower may be a little better than potatoes to me. I’m glad your family loved the recipe. Thanks for the feedback. I really appreciate it! ~ Debbie

Thank you so much Mimi.

Thanks, Colleen. This is so good!

((BOWING)) Thank you. <3

Thanks, Julie. John will love it too! Just show him the cheese!!

Hi Ronit! Well, you know what they say about great minds…lol! I’m heading over to check out your recipe. Thanks for stopping by! 🙂