The Recipe
1/2 large head cauliflower, broken into florets
1/2 cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
1/2–3/4 cup low-fat milk
Salt
Pepper
1 tablespoon butter
2 scallions, chopped
place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes.
Meanwhile, place potatoes in a saucepan and 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.
Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper.
Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
Stir in the butter and the scallions.
Cover, and set aside to keep warm.
I just mashed it all together when it was done.
That's what they did on TV.
Here is the Chicken...I just seasoned it with Lemon Pepper
My pretty vegetables
Tonight it's hamburgers and a low cal mac and cheese.
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