In a large bowl, combine the cauliflower, carrot, celery, water and bouillon; bring to a boil.
Reduce heat; cover and simmer for 12 – 15 minutes or until vegetables are tender – do not drain.
In another large saucepan, melt butter; stir in 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; add hot pepper sauce, if desired.
Stir into the cauliflower mixture and serve.
