A hearty soup with a cheesy zing.
1 medium cauliflower
2.5 cups water
3 tbsp butter
3 tbsp flour
1 tsp salt
0.25 tsp black pepper
2 cups milk
4 oz shredded sharp cheddar
1 tsp Sriracha sauce
Break the cauliflower into florets. Add to a pot and add the water. Bring to a boil and simmer until slightly softened, about 10 minutes from boiling.
In a nonstick pan melt the butter and cook the flour. Whisk in the cold milk and melt in the cheese.
Add cheese sauce to soup and bring to a boil. Season with salt and black pepper. Add spicy sauce.
To serve, decorate with some shredded cheese and hot sauce.