Cauliflower Substitution

There's a recipe for a garlic saffron soup I want to make for a benefit 
dinner I'm hosting (On occasion I auction off my services for a "chef's 
table").  It calls for potatoes to thicken and bind the soup.  Has 
anyone used cauliflower for the same purpose?  It would seem neutral 
enough, especially if not overcooked, and not affect the flavor too 
much, but I want to make sure from someone with first-hand experience 
with it.  Perhaps half potato/half cauliflower?

I'd experiment and run up a trial batch, but saffron is a bit too 
expensive for that <G>.

B/, moderator hat off

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