1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 oz.) sliced mushrooms, drained
1/4 cup butter
1/3 cup all purpose flour
2 cup milk
1 cup shredded Swiss cheese
2 tbsp. diced pimientos
1 tsp. salt
Paprika, optional

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, sauté 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 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°F for 25 minutes or until bubbly. Sprinkle with paprika if desired.

Yield: 8-10 servings.