1 head cauliflower, boiled
1 c. mushrooms, fresh or canned, chopped
4 tbsp. butter
2 tbsp. flour
1/2 c. cream or milk
Salt and pepper

Separate cauliflower in flowerets. Melt 2 tablespoons butter; add 1 cup mushroom liqueur from can or water. Add mushrooms and simmer 5 minutes and add cream. Melt remaining butter, add flour, and pour on mushroom mixture. Stir, bring to boiling point, and season. Pour over cauliflower.