Instructions
1 medium head cauliflower, broken into flowerets
1-2 medium shredded carrots
1/4 - 1/2 cup finely chopped celery
21/2 cups water
2 teaspoons chicken bouillon powder
2 cups milk, 1% or 2%
1 cup shredded cheddar cheese
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
1/8 teaspoon pepper
In a large pan, combine first five ingredients. Bring to a boil, reduce heat, simmer 12 to 15 minutes until vegetables are tender. In another pan, melt butter, stir in flour, salt, and pepper until smooth, gradually add milk. Bring to a boil on medium heat and cook for 2 minutes, stirring constantly. Reduce heat and stir in cheese to melt. Stir in the cauliflower mixture and heat through. Serve immediately or keep hot in crockpot.
