Ingredients:
1 head cauliflower, cut into florets
1 Tbsp. olive oil
1 1/2 lbs. potatoes, peeled and cubed
3/4 c. milk, heated
1/4 c. butter
1/4 c. chopped scallions
1/4 c. chopped parsley
Directions:
Heat oven to 425 degrees. On a baking sheet, toss together cauliflower and olive oil. Roast 20 minutes.
In a saucepot, bring potatoes and enough salted water to cover to a boil; cook 15 minutes more. Drain.
In a food processor, puree potatoes, cauliflower and milk. Transfer to a bowl; add remaining ingredients.
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