Instructions
Wash the scallions and with the tip of a sharp knife, cut along the length of each to cut each scallion in half lengthwise.
Remove the root.
Cut the lengths in half to make them shorter.
Heat the olive oil in a sauté pan over medium heat.
Add the scallion shreds and cook, stirring occasionally, for or until the scallions are tender and browned.
Remove the green leaves at the bottom of the cauliflower and trim most of the fibrous stem attached to the head.
Cut the head into florets.
Wash and peel the potatoes and cut them into chunks.
Place the potatoes into a large saucepan, cover with water and bring to a boil.
Cook for .
Add the cauliflower florets and lemon slice and cook for another or until the vegetables are soft.
Drain and return the vegetables to the saucepan.
Discard the lemon slice.
Add the butter, milk, vegetable stock and salt and pepper to taste.
Mash the vegetables with a potato masher (or use a ricer or food processor).
Add more liquid if necessary to make the puree soft and smooth.
Serve the puree topped with the scallions.
Makes 6 servings