In a large bowl, combine the cauliflower, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). Remove a couple of florets to a blow and set aside. Use handheld stick blender and puree remaining ingredients until smooth. In another large saucepan, melt butter. 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. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. place a couple of the remaining cauliflower florets to the bottom of your soup bowl and pour soup over and serve. Enjoy!