1 head cauliflower (about 2 pounds), well rinsed and chopped
1 tablespoon olive oil
Pinch of salt and pepper
2 tablespoons butter
2 medium shallots, chopped
1 clove garlic, crushed
1 cup low sodium chicken broth, or vegetable broth
Additional Salt and pepper to taste
Optional: ½ cup cream or half and half, ¼ cup toasted pumpkin seeds
Preheat oven to 375 degrees. Toss cauliflower with olive oil and season with salt and pepper. Place into baking dish or on cookie sheet. Roast approximately 40 minutes, uncovered.
While the cauliflower is roasting, melt butter in a medium saucepan over medium heat. Add shallots and garlic and stir until shallots become translucent, being careful not to burn or brown either the shallots or the garlic. Add broth and bring to a simmer.
Place all ingredients, including broth (a few tablespoons at a time), into food processor or high speed blender and blend until smooth. Season with salt and pepper as desired. For additional rich flavor, stir in cream. Garnish with toasted pumpkin seeds.
Per Serving: 122 Calories; 10g Fat (4g sat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 197mg Sodium.