1. In a Dutch oven, combine the cauliflower, carrot, celery, garlic, and water, and bring it to a boil.
2. Once boiling, reduce heat, cover, and let simmer for 15 to 20 minutes or until vegetables are tender.
3. Once the vegetables are tender, use an immersion blender to combine everything in the dutch oven.
4. In a large hot saucepan, melt butter, stir in the flour, and season with salt and pepper, combining until smooth.
5. Once smooth, gradually pour in milk and then bring it to a light boil for 2 minutes.
6. After that time, it should have thickened, so reduce heat and stir in the cheese slowly until it's all melted.
7. Once the cheese has melted, pour the creamy mixture into the cauliflower blend, stirring to combine.
8. Once everything is combined, let rest for a couple of minutes, then divide it into bowl, top with chives, serve, and enjoy!
