1 med. head cauliflower
1/2 lb. fresh mushrooms, sliced
2 med. onions, sliced
1/2 c. butter
1/4 c. flour
1 tsp. salt
1 tsp. dry mustard
2 c. milk
1/2 c. shredded cheddar cheese
Paprika

Break cauliflower into flowerettes. Cook until crisp-tender in boiling water or microwave. Drain well. Saute mushrooms and onions in 1/4 cup butter until tender and light brown.

Melt remaining butter in separate saucepan over low heat. Blend in flour, salt, and mustard. Add milk slowly, stirring constantly. Cook until sauce is smooth and thickened.

Arrange cauliflower in shallow casserole dish. Spread layer of mushrooms and onions are cauliflower and top with grated cheese. Pour sauce over the casserole and sprinkle lightly with paprika. Bake at 350 degrees until heated through, about 30 minutes.