•INGREDIENTS:
1 medium head of cauliflower, broken into florets
1 carrot, shredded
1/4 cup celery, chopped into small pieces
2 1/2 cups water
2 teaspoons chicken bouillon
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese
•INSTRUCTIONS:
1. Prepare Vegetables:
In a large pot, combine the cauliflower, carrot, celery, water, and chicken bouillon.
Bring to a boil, reduce heat, and simmer uncovered for 10-15 minutes until the cauliflower is tender.
2. Make the Cream Base:
In a separate saucepan, melt the butter over medium heat.
Stir in the flour, salt, and pepper, cooking for 1 minute to form a roux.
Gradually whisk in the milk, cooking and stirring until the mixture thickens, about 3-5 minutes.
3. Combine:
Slowly stir the thickened milk mixture into the pot with the cauliflower and vegetables.
Add the shredded cheddar cheese and stir until melted and smooth.
4. Serve:
Garnish with fresh parsley or green onions if desired. Serve hot with bread or crackers.
