Ingredients:
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup celery, chopped
2-1/2 cups water
2 teaspoons chicken bouillon 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 cheddar cheese, shredded
1/2 to 1 teaspoon hot pepper sauce (optional)
Directions:
Cook the Vegetables:
In a Dutch oven, combine the cauliflower, carrot, celery, water, and bouillon. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 12-15 minutes or until the vegetables are tender. Do not drain.
Prepare the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually whisk in the milk, bringing the mixture to a boil. Cook and stir for 2 minutes, or until the sauce has thickened.
Combine and Serve:
Reduce the heat and stir in the cheddar cheese until melted. Add the hot pepper sauce if desired. Pour the cheese sauce into the cauliflower mixture, stirring well to combine. Heat through before serving.