Ingredients
1 medium head cauliflower, broken into florets1 medium carrot, shredded1/4 cup chopped celery2-1/2 cups water2 teaspoons chicken bouillon or 1 vegetable bouillon cube3 tablespoons butter3 tablespoons all-purpose flour3/4 teaspoon salt1/8 teaspoon pepper2 cups 2% milk1 cup shredded cheddar cheese1/2 to 1 teaspoon hot pepper sauce, optional
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.
