In a Dutch Oven, combine the 1st 5 ingredients (cauliflower thru bouillion). Bring to a boil. Reduce heat, cover and simmer for 12-15 minutes or until vegetables are tender(do not drain).

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper suace if desired. Stir into the cauliflower mixture.