1 med. cauliflower, washed, tough stems removed and remaining cauliflower cut into sm. flowerettes
1 sm. onion, peeled and finely chopped
2 c. potatoes, peeled and thinly sliced
3 c. chicken stock - low fat milk
6 tbsp. butter

Place cauliflower in large pan and cover with low fat milk. Cook until fork tender. Melt butter in skillet and saute onion until soft. Add stock and potatoes, cover and cook until potatoes are soft. Add salt and pepper to taste. Drain cauliflower, save milk. Combine potato mixture and cauliflower. Puree using food processor or blender. Use the reserved milk to adjust consistency.