1 lg. head cauliflower
1 c. sliced fresh mushrooms
1/4 c. diced green pepper
1/4 c. diced sweet red pepper
1/4 c. butter, melted
1/3 c. all purpose flour
2 c. milk
1 tsp. salt
1 c. shredded Swiss cheese (4 oz.)
Fresh parsley sprigs (optional)
Sweet red pepper strips (optional)

Wash cauliflower, and break into florets. Cook, covered, in a small amount of boiling water 8-10 minutes or until crisp-tender. Drain; set aside.

Saute mushrooms, green pepper, and red pepper in butter until tender. Add flour, stirring constantly. Cook one minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add salt and cheese; stir until cheese melts and mixture is smooth.

Place half of cauliflower in a buttered 2 quart casserole. Spoon half of cheese sauce over cauliflower; repeat layers. Bake at 325 degrees for 15 minutes or until thoroughly heated. Garnish with parsley sprigs and red pepper strips, if desired. Yields 6-8 servings.