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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.


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