1 tsp. vegetable oil
1 c. chopped onion
1 c. sliced mushrooms
3/4 c. finely chopped green pepper
3/4 c. finely chopped sweet red pepper
2 clove garlic, minced
2 1/2 c. cauliflower flowerets
2 c. water
1 tsp. chicken bouillon granules
1/2 tsp. pepper
1 c. evaporated milk (skim)
3 1/2 tbsp. flour
2 c. skim milk
3/4 c. shredded Cheddar cheese

Coat Dutch oven with cooking spray. Add oil. Place over medium heat; heat until hot. Add onion and next 4 ingredients. Saute until tender. Stir in cauliflower, water, bouillon and pepper. Bring to a boil, cover and reduce heat and simmer 20 minutes. Combine evaporated milk and flour; stir until smooth. Add flour mixture and skim milk to vegetable mixture. Stir well. Cook over medium heat, stirring constantly, 10 minutes or until thickened. Add cheese and stir until melted. Serve immediately.