Cheesy Cauliflower Soup

Additional Ingredients: 1 Medium head cauliflower or 2 10oz bags frozen cauliflower, 2 1/2 C Water, 3 TBSP Butter, 2 C Milk, 1 C Shredded Cheese, 8oz Cream Cheese (optional for a really rich/smooth soup)

Directions: Place cauliflower in a Dutch oven and add water. Bring to a boil, reduce heat and cover and simmer 12 - 15 minutes or until tender (do not drain).

In a saucepan, melt butter then stir in flour mixture until smooth. Gradually add milk and bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat and stir in the cheese(s) until melted. Stir into the cauliflower and enjoy.

NOTE: This can be requested in a vegan version where we will use a vegetable bouillon instead of the chicken bouillon.