Preheat oven to 350 degrees Fahrenheit.
Scrub, rinse or peel the purple potatoes, then slice into rounds about ½ inch thick.
Add to a baking sheet and drizzle with about one teaspoon of cooking oil, I am using coconut oil.
Bake for 10 minutes.
Remove the baking sheet from the oven and add the cauliflower florets.
Bake for an additional 20 minutes, until potatoes and cauliflower are soft, but not overly browned.
Let the roasted vegetables cool and then add to a high speed blender with 1 cup of filtered water, blend until desired consistency.
Scoop into freezable containers, or use within 3-4 days. This recipe will make about 2 cups.