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1. CORE AND CHOP THE CAULIFLOWER AND BROCCOLI.
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2. BRING A LARGE POT OF WATER TO A BOIL AND COOK THE CAULIFLOWER AND BROCCOLI FOR 8-10 MINUTES, OR UNTIL FORK-TENDER. DRAIN AND SET ASIDE.
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3. WHILE THE CAULIFLOWER AND BROCCOLI ARE COOKING, HEAT A SMALL SKILLET OVER MEDIUM-LOW HEAT. ADD THE OIL, GARLIC AND SHALLOT AND COOK FOR 4-6 MINUTES, OR UNTIL THE SHALLOTS ARE SOFT.
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4. USING EITHER A HIGH-POWERED BLENDER, OR AN IMMERSION BLENDER IN A LARGE STOCKPOT, BLEND TOGETHER THE COOKED CAULIFLOWER, BROCCOLI, SHALLOT MIXTURE, MILK AND CHEESE.
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5. BLEND ON HIGH UNTIL SMOOTH, AND SEASON WITH SALT AND BLACK PEPPER.
