C: Cauliflower Soup

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 c celery, chopped
2 1/2 c water
2 t chicken bouillon granules
3 T butter or margarine
3 T all-purpose flour
3/4 t salt
1/8 t pepper
2 c milk
1 c cheddar cheese, shredded
1/2-1 t hot pepper sauce, optional

In a large saucepan, 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).
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 cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.