Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it. The result is a mashed cauliflower that has the distinct burn of eating raw onion. Is there anyway for me to counter that? Aside from watering it down with more mashed cauliflower is there anything I can add to it in modest amount that might neutralize the burn with out destroying the cauliflower?