Ingredients:

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 shredded cheddar cheese

1/2 to 1 teaspoon hot pepper sauce, optional

Directions:

1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil.

2. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

3. 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.

4. 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).

Bon Appetit!