Ways to counter the burn of too many scallions? 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?
Cauliflower fritters. Mix some egg, ice-cold water and flour, then stir in the other ingredients. Gently put about one or two tablespoons at a time into a deep-fryer using two spoons. We do something similar to make "kaki-age", which is a mix of vegetables prepared using a batter similar to tempura, and generally includes onion. You can probably also get away with doing this in a frying pan with just the bottom covered in oil if you keep the oil temperature stable enough.

For what it's worth, I prefer to make mashed potatoes by ricing them then adding butter, milk, scallions and cream then letting them roast for a while in an enameled cast-iron pot. I've never noticed an unpleasantly raw taste with the scallions in this way. Perhaps a similar approach would work for the cauliflower.