3 tablespoon unsalted butter
 2 medium heads cored, chunked cauliflower
 2 large Russet potatoes, peeled and diced
 6 cups chicken broth
 2 teaspoons ground cumin
 6 cups sliced yellow onions
 1 teaspoon salt
 ½ teaspoon black pepper

Melt butter in a large saucepan, add onions and cook til translucent. Add cumin and cook, stirring well for a minute or two.  Add cauliflower, potato, chicken stock.  Bring to a boil, then reduce heat and simmer until the potato and cauliflower are tender --about 20—30  minutes.  Cool a bit, then puree in the blender in batches, making  sure the blender cover is on tightly.  Thin with more broth if necessary.  Garnish with tchopped tomato, cilantro, oregano or cumin seeds.  Creamy and filling, it's hard to believe it's cauliflower. And it's great to know it's Mexican.