1 medium head cauliflower, broken into florets

1 medium carrot, shredded

¼ cup chopped celery

2½ cups water

2 teaspoons chicken bouillon or 1 vegetable bouillon cube

3 tablespoons butter

3 tablespoons all-purpose flour

¾ teaspoon salt

⅛ teaspoon pepper

2 cups 2% milk

1 cup shredded cheddar cheese

½ to 1 teaspoon hot pepper sauce (optional)

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In a large pot, combine cauliflower, carrot, celery, water, and bouillon. Bring to a boil, then simmer until vegetables are tender, about 15 minutes.
In a separate saucepan, melt butter over medium heat. Stir in flour, salt, and pepper, cooking and stirring for 2 minutes to form a roux.
Gradually whisk in milk; cook until thickened and smooth.
Add milk mixture to cooked vegetables in the pot.
Puree soup with an immersion blender until smooth (or blend in batches).
Return to low heat; stir in cheddar cheese until melted and combined.
Add hot pepper sauce if desired; heat through without boiling. Serve warm.

Substitute milk with half-and-half or cream for richer soup.

Add roasted garlic or caramelized onions for deeper flavor.

Use Gruyère, mozzarella, or other cheeses instead of cheddar.

For vegan version, use vegetable bouillon, plant-based milk, and dairy-free cheese.

Store leftovers refrigerated up to 3 days; reheat gently on stovetop, avoiding boiling after cheese is added.