1 tablespoon butter
1 shallot — chopped
2 sprigs fresh rosemary — finely minced
1 Tablespoon Flour
1 cup milk
1/2 cup heavy cream
12 ounces Frozen Cauliflower, thawed -or-
1 head fresh cauliflower cut up
1/2 teaspoon salt
1/4 teaspoon pepper
Rosemary Olive oil or other herbed oil, to drizzle
In a medium saucepan over medium-high, melt the butter. Add the shallot and rosemary and saute until the shallot is tender, about 3 to 4 minutes.
Add the flour and stir to coat. Cook for another minute, then whisk in the milk and cream.
Add the cauliflower, salt and pepper. Cook, stirring frequently, until the cauliflower is very soft and the mixture has thickened.
Working in batches in a regular blender, puree the mixture until very smooth. Adjust the seasoning with additional salt and pepper, if needed. Or use emersion blender.
Finish with a drizzle of rosemary oil.