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    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 (4 ounces) shredded cheddar cheese
    1/2 to 1 teaspoon of hot pepper sauce, optional

    1. 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).
    2. 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).