- 1 large head cauliflower, separated into florets
- 1/4 cup diced green pepper
- 1 (8 ounce) can sliced mushrooms, drained
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 2 cups milk
- 1 cup shredded Swiss cheese
- 2 tablespoons diced pimientos
- 1 teaspoon salt
- Paprika
- In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt. Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325 degrees F for 25 minutes or until bubbly. Sprinkle with paprika if desired.