Cauliflower \

Ingredients

• 1/2 Large head of cauliflower - broken florets
• 1/2 cup nonfat buttermilk - divided
• 1/2 to 1/3 cup low-fat milk
• 1 pound Yukon gold potatoes - cut to 1/2 inch cubes
• 2 scallions - chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Place the cauliflower in a steamer basket, set over boiling water, cover and steam for 15 minutes.
2. Transfer to a food processor, add the buttermilk and 1/4 cup of milk and puree until very smooth, about 2 minutes.
3. Place potatoes in a saucepan, add cold salted water to cover by about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes Drain, return to the saucepan, and heat over medium heat for 1 to 2 minutes to dry, mash with a potato masher.
4. Add the cauliflower puree, 1/4 cup milk, 1 tsp salt and 1/4 teaspoon pepper.
5. Stir to blend and heat over medium low heat, adding more milk as needed for a creamy consistency.
6. Stir in butter and scallions and serve.