• 3 pounds of boiling potatoes, peeled and quartered
• 1 large head of cauliflower, separated into florets
• 1 cup well-shaken low-fat buttermilk
• 1 Tbs ground cumin
• salt and pepper to taste
• 2 tsp extra virgin olive oil

1. Cook the potatoes in simmering salted water for about 20 minutes.
2. Add the cauliflower and simmer till both vegtables are done, about 10 minutes longer.
3. Drain and transfer to a large bowl. Use a potato masher to mash the vegtables together.
4. In a seperate bowl, whisk the buttermilk and cumin. Add to the potato mixture and season with salt and pepper.
5. To serve drizzle with the olive oil and garnish with chopped fresh cilantro.
6. * Recipe suggests that you can use regular Buttermilk if desired.
7. Marlene

A friend of mine asked me to find a different way to serve cauliflower. The store had a special and she got carried away and bought too many. I gave her this recipe and she loved it.