Pureed Cauliflower With White Beans

A mashed potato substitute that's high in fiber, flavor, and a low G.I. Add garlic if you like. From "Diabetic Cooking for Everyone", b Carol Gelles. Exchanges: 3/4 bread, 1/2 vegetable, 1/2 fat.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  cups cauliflower florets
• 1  cup  cooked white beans, drained
•  chicken or  vegetable broth
• 2  tablespoons  chopped scallions
• 1  tablespoon butter or 1  tablespoon olive oil
•  salt, pepper to taste

Directions

1. In a 1 1/2 quart saucepan over medium heat, cooke the caukidflower and beans, uncovered, in salted boiling water until soft, about 15 minutes. Drain.
2. Return the mixture to the pot and mash to desired consistency. If too thick, ass broth a tablespoons at a time until it reaches the consistency you want. You could also puree the veggies sin a food processor for a smooth puree.
3. Add scallions, butter, and season to taste.