1 med. head cauliflower
1 1/2 c. sliced fresh mushrooms (1/4 lb.)
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Dash pepper
1 c. milk
1 c. grated sharp cheese (4 oz.)
1 tsp. mustard
1 tbsp. dried parsley

Steam whole cauliflower, covered in a small amount of salted water about 20 minutes or until just tender. Drain; keep warm. Meanwhile, cook fresh mushrooms in butter until tender, about 4 minutes. Blend flour, salt and pepper into butter. Add milk and stir, until thick and bubbly. Stir in cheese and mustard. Heat until cheese melts. Place cauliflower on serving platter; spoon sauce on top. Sprinkle with parsley. Pass extra sauce. Serves 6.