Carol Scudder

Open To Stuff....

Make this: Potato Cauliflower Puree

Yes yes - this idea basically came from The South Beach Diet - a diet I've never been on, will never go on and don't particularly care for (though it's better than it's greasy, grouchy older brother The Atkin's Diet - also known as "The Bacon Diet" or the "You don't look so good are you feeling OK? diet").
I hope I'm making it clear that I don't advocate a low or no carb "life-style". (life-style? Really? Is it a "lifestyle" ??? Next thing you know they'll want to get legally married!)
BUT seriously - this recipe is very good. I make it a lot. It is easily variable (try it with turnips! Or parsnips! Sweet potato! And so on) it can be rustic - or fancy. And - it's NOT "no carb" anyway - since it's got some potato in it. But because it's "low-carb" - it's got way less calories - and you can eat it - and enjoy it - and save your "carbs" for some good whole wheat bread - brown rice - quinoa or whatever.
Potato Cauliflower Puree

1 large head cauliflower - creamy white or light yellow - with no spots if possible.  (about 2 pounds)
1 or 2  russet - or yellow potatoes (just not the waxy red ones) (about 10 or 12 ounces - tops)
low fat buttermilk OR low fat milk - 1 or 2 cups (buttermilk is better)
extra virgin olive oil
salt - pepper

Peel potatoes then cut into biggish pieces. . 
cut up cauliflower - also in biggish pieces - discarding leaves.  Put potatoes in a medium pot with water and salt and bring to a boil (make sure the pot has room to fit the cauliflower too) - once boiling - turn heat down to medium and simmer for about 8 minutes, then add the cauliflower. Simmer until the potato and the cauliflower are completely tender - easily pierced with a paring knife. Drain - then place back in the empty pot. Put the pot on the flame, shaking, briefly - just to dry everything off. (careful not to scorch it) - start adding the buttermilk (or regular, low fat milk) - start with 1/2 cup - mashing with your potato masher of choice - and continue, adding more buttermilk as needed until you have the consistency you want. If you want a very smooth puree a "stick" blender comes in handy - or - put the mixture through a ricer. Add a tablespoon of butter AND a tablespoon of good olive oil. Or - just add one of the other, though I like the combo. If it's a special occasion and you're not watching calories so closely - add a little more. If you are watching calories - you could even get by with a little less.  You could also add a little low-fat sour cream or creme fraiche - or even a little heavy cream (as little as a 1/4 cup will make a big difference). A dash of freshly grated nutmeg is good in this too, plus fresh ground pepper - white pepper if you don't want it to show. Reheat gently over low flame - or keep in a low oven - covered - until ready to serve.
* This is really an "al gusto" recipe - the amounts of liquid, fat and salt you add should be to your taste. Even at it's most ascetic - with the least amount of added butter or oil - this recipe is still delicious. I served it to my brother - who loves all things caloric - and he was shocked that it was mostly cauliflower AND and that it was so lean. Shocked I say!

makes about 8 cups - about 90 calories in a cup if you use the 2 tbl. of oil and/or butter - and don't add the cream.  I'm not 100% sure of the amount here - as it's hard for me to know exactly how big your cauliflower and/or potatoes will be - but - err on the side of making extra. It makes good leftovers - and is easy to turn into a little cream of cauliflower/potato soup!