Cauliflower-Potato Mash

This creamy side calls for just 20 minutes of hands-on time.

Ingredients

• Nonstick cooking spray
• 1 medium head cauliflower (2 pounds), cut into florets (about 4 1/2 cups)
• 1 tablespoon olive oil
• 1 1/2 pounds Yukon Gold potatoes, scrubbed or peeled, and cut into 2-inch pieces
• 1 1/4 cups milk
• 3 tablespoons coconut oil, melted
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Green onions, chopped (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly coat shallow baking pan with nonstick cooking spray. Place cauliflower in pan; drizzle with oil. Toss to coat. Roast 30 to 40 minutes or until just browned, stirring occasionally.
2. Place potatoes in large saucepan with salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until very tender. Drain; return potatoes to saucepan. Mash with potato masher; set aside.
3. Place cauliflower in food processor; cover and process until very finely chopped, adding 2 Tbsp. of the milk. Add cauliflower mixture to potatoes in saucepan. Add remaining milk, the coconut oil, salt, and black pepper. Heat through over medium heat, stirring frequently. Top with green onions.