This is a delicious, low-cal dish that can be served as side dish with meat or fish or as the base of an entrée atop steamed spinach.

2 cups chopped cauliflower florets (1 head)
1 cup cubed, peeled Yukon gold potatoes
1 cup water
½ cup chicken broth
½ tsp salt
1 ½ tbsp butter
1/8 tsp crushed red pepper

Put first four ingredients in pot and bring to a boil.  Cover.  Reduce heat. Simmer 6 minutes until potatoes are tender. Turn off heat and leave uncovered in liquid for 10 minutes.

Put all items in the blender. Make sure to take out the center of the blender lid to allow for heat to escape.  Cover hole with dish towel while blending. Blend until smooth. Allow to cool and serve.