Cauliflower Soup

 1 medium head cauliflower, broken into florets

1 medium carrot, shredded

1/4 cup shopped celery

1 1/2 cups water

2 tsp chicken bouillon or 1 vegetable bouillon cube

3 Tbsp butter

3 Tbsp all-purpose flour

3/4 tsp salt

1/8 tsp pepper

2 cups milk

1 cup shredded cheddar cheese

1/2 to 1 tsp hot pepper sauce, optional

1.  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).

2.  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.