Heat a large sauce pan over medium to medium high heat. Add the butter to the pan, and next the cauliflower, shallots, and salt and pepper; cooking for 8 minutes. Add garlic, and cook an additional 1 minute. Sprinkle in the flour and stir into the veggies, it should look grainy, like wet sand. Slowly whisk in the broth a little at a time, stirring up the cooked bits on the bottom of the pan.
In a slow cooker set to high heat, add all of the ingredients. Stirring occasionally until the cheese has melted and the dip is hot, about 1 hour. As soon as the cheese has melted turn the slow cooker to the warm setting. Serve with your favorite tortilla chips.
Spray crock pot with a thin coating of non stick spray.
Add all ingredients to the crock pot, stirring well to distribute seasoning.
Cook 4-6 hours on low or 2 hours on high.
Serve on tortillas and top with sour cream and your favorite condiments.