Ingredients:
1 medium head Cauliflower, broken into florets
1 medium Carrot, shredded
1/4 cup Celery, chopped
2 1/2 cups Water
2 tsp chicken bouilon
3 tbsp Butter
3 tbsp All Purpose Flour
3/4 tsp Salt
1/8 tsp Black pepper
2 cups 2% milk
1 cup Shredded cheddar cheese
1/2 tsp Hot pepper sauce
Preparation:
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.