Directions
In a large bowl, combine cauliflower, carrot, celery, water and broth. Bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in 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 cheese until melted. Add hot pepper sauce if desired. Stir into cauliflower mixture.
Yield: 8 servings (about 2 quarts).
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