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1 small onion, chopped

½ red pepper, chopped

½ yellow pepper, chopped

¼ cup Vegetable broth

2 cups cooked cauliflower, diced

¼ teaspoon dried dill

½ teaspoon garlic, minced

In a skillet, sauté onion and green pepper in broth for about 5 minutes over medium heat.  Add cauliflower and toss until heated through.  Add dill and garlic.  Transfer to a food processor (or blender) and puree, adding an additional Tablespoon of chicken broth to achieve a smooth consistency.  Serve hot.  Serves 2-3.

(from Fat Flush Cookbook by Ann Gittleman)