Cauliflower-Potato Mash

1 medium head cauliflower (2 lbs.), cut into florets (about 4-1/2 c.)
1 T. olive oil
1-1/2 lbs. Yukon Gold potatoes, scrubbed or peeled, cut into 2" pieces
1-1/4 c. milk (divided)
3 T. coconut oil, melted
1 t. kosher salt
1/4 c. freshly ground black pepper
Green onions, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a shallow baking pan with nonstick cooking spray. Place cauliflower in pan; drizzle with oil. Toss to coat. Roast 30-40 minutes or until just browned, stirring occasionally.

Place potatoes in large saucepan with salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 15-20 minutes or until very tender. Drain; return potatoes to saucepan. Mash with potato masher; set aside.

Place cauliflower in a good processor; cover and process until very finely chopped, adding 2 T. of the milk. Add cauliflower mixture to potatoes in saucepan. Add remaining milk, the coconut oil, salt, and pepper. Heat through over medium heat, stirring frequently. Top with green onions.

Makes 8-10 servings.

Adapted from Better Homes and Gardens magazine, May 2016, p. 134.