From Taste of Home
1 medium head cauliflower, broken into florets (about 2 pounds)
1 medium carrot, shredded (I used dehydrated carrots)
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 (can substitute celery salt and omit celery)
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 oz) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, very optional
In a large bowl, 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 another 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. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).