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Heat oil in a large saucepan over medium heat. Add green
onions and sauté about 3 minutes or until tender. Add 3 cups broth;
bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to
medium low; cook about 6 minutes or until cauliflower is almost tender.
Whisk together flour and remaining 1 cup chicken broth in a small bowl.
Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3
minutes or until soup is thickened. Remove soup from heat. Add cheese,
stirring until melted. Stir in roasted red peppers, salt if using and hot
pepper sauce, breaking up red peppers with a wooden spoon.
Nutritional Information Per Serving:
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