1 lg. head cauliflower or (2, 10 oz. frozen)
3 c. water
1/2 c. chopped onion
2 sliced carrots
6 tbsp. flour
4 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
2 stalks celery
4 c. milk
2 c. shredded or cubed American cheese

Dissolve bouillon cubes in the water. Add cauliflower, onion, celery and carrots; cook until soft (30-45 minutes). Do not drain. make a white sauce from butter, flour, salt, pepper and milk. When thick add cheese and let it melt. Add cheese mixture to vegetables and simmer until thoroughly mixed.