1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon of hot pepper sauce, optional
Step1: In a large bowl, combine the cauliflower, carrot, celery, water and bouillon.
Step2: Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Step3: In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth.
-Gradually add milk and keep stirring.
Step4: Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat.
Step5: Stir in the cheese until melted.
Step6: Add hot pepper sauce if desired.
Step7: Serve, dig in and enjoy!