Break the Cauliflower into Florets: Start by washing the cauliflower thoroughly and breaking it into bite-sized florets. Set them aside.

Shred the Carrot and Chop the Celery: Shred the carrot using a grater and chop the celery into small pieces. These vegetables will add color, texture, and flavor to your soup.

Simmer the Vegetables: In a large pot, combine the cauliflower florets, shredded carrot, chopped celery, 2½ cups of water, and 2 teaspoons of chicken bouillon (or 1 vegetable bouillon cube). Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer uncovered for 10-12 minutes, or until the vegetables are tender.

Set Aside: Once the vegetables are cooked, remove the pot from the heat and set it aside. Do not drain the water, as this will become part of the soup’s broth.

Melt the Butter: In a separate large saucepan or pot, melt 3 tablespoons of butter over medium heat.

Add the Flour: Once the butter is melted, gradually whisk in 3 tablespoons of all-purpose flour. Stir constantly to create a smooth paste, which is called a "roux." Cook the roux for 1-2 minutes, allowing the flour to cook through without browning.

Slowly Add Milk: Gradually pour in 2 cups of milk, whisking continuously to avoid any lumps. Keep stirring until the mixture is smooth and begins to thicken.

Season: Add ¾ teaspoon of salt and ⅛ teaspoon of black pepper to the milk mixture. Stir to combine the seasonings evenly.

Add the Cooked Vegetables: Slowly pour the vegetable mixture (cauliflower, carrot, celery, and water) into the milk mixture. Stir well to combine all the ingredients.

Heat Through: Allow the soup to cook over medium heat for 5-7 minutes, stirring occasionally. The soup will thicken as it cooks.

Melt the Cheese: Gradually add 1 cup of shredded cheddar cheese to the soup, stirring continuously until the cheese is completely melted and the soup is smooth.

Adjust the Seasoning: Taste the soup and adjust the seasoning if necessary. You can add more salt, pepper, or even a pinch of paprika for added flavor.

Serve Hot: Ladle the creamy cheddar cauliflower soup into bowls and serve immediately. Garnish with extra shredded cheddar cheese or fresh herbs like parsley, if desired.