1In a large saucepan combine the cauliflower, celery and stock. Bring to a boil. Reduce heat. Cover and simmer for 12-15 minutes or until vegetables are tender.
2In another large saucepan, melt butter and 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.
3Reduce heat. Stir in the cheese until melted.