Makes 2 servings.

2 c. chopped cauliflower
1 3/4 c. water
2 packets instant chicken broth and seasoning mix
Dash white pepper
1 tbsp. butter
2 tbsp. minced shallots or onion
2 tsp. all-purpose flour
1 c. evaporated skimmed milk
2 tbsp. chopped fresh parsley

In 2 quart saucepan combine cauliflower, water, broth mix and pepper; bring to a boil. Reduce heat to low and let simmer until cauliflower is tender, about 15 minutes. Transfer half of mixture to work bowl of food processor and puree; pour puree into a bowl and repeat procedure with remaining cauliflower mixture. Set aside.

In same saucepan heat butter until bubbly and hot; add shallots (or onion) and saute for about 30 seconds. Add flour and stir quickly to combine; using wire whisk, gradually stir in milk and continue cooking and stirring until mixture is thickened. Stir in cauliflower puree and cook until heated (do not boil); serve immediately.

Each serving provides: 2 Vegetable Exchanges; 1 1/2 Fat Exchanges; 1 Milk Exchange; 20 calories Optional Exchange.

Per serving: 206 calories, 14 g protein, 6 g fat, 25 g carbohydrate, 1, 062 mg sodium, 5 mg cholesterol.