In a large saucepan, combine the cauliflower florets, shredded carrot, and chopped celery. Pour in enough water to cover the vegetables and add bouillon. Bring to a boil.

Reduce heat to low and simmer for 10-15 minutes until vegetables are tender.

In a separate saucepan, melt butter over low heat, stir in flour, salt, and pepper to create a roux.

Gradually whisk in the milk and cook until thickened, about 5-7 minutes.

Add the cheddar cheese and stir until melted. Optionally, add hot pepper sauce.

Combine the cheese sauce with the cooked vegetables and heat on low for 5 minutes.

Ladle into bowls and garnish with additional cheese or herbs.