6 Servings 25 min Cook
1 Dash Pepper
1 Head large (6-7" dia.) Cauliflower
2 Cup Reduced Fat Milk
1 Potato large (3" to 4-1/4" dia) Potato
2 Cup Vegetable Broth
2 Tbsp Butter
1 Medium (2-1/2" dia) Onions
1 Dash Salt
Chop onion coarsely.
Peel and dice potatoes.
Break cauliflower into florets.
Melt the butter in a large pot over medium heat.
Saute the onion in the butter for 5 minutes.
Stir in the cauliflower and potato and saute for 5 more minutes.
Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender.
Add the milk, stirring well to blend.
Season with salt and pepper to taste.