1 cauliflower, about 1 1/2 lb.
1 sm. red pepper, chopped
1 sm. green pepper, chopped
1 clove garlic, minced or mashed
2 tbsp. cornstarch
1 1/2 c. milk
3 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Jack cheese, or white brick cheese
2 tbsp. fine dry bread crumbs
1 tbsp. melted butter

1. Separate cauliflower into flowerettes. Drop into boiling salted water. Cook 5 minutes or until tender crisp; drain. Arrange in a shallow 2 quart well buttered baking dish.

2. Heat 1 tablespoon butter in frying pan. Add red and green pepper and garlic. Saute for 1 1/2 minutes. Sprinkle over cauliflower.

3. Mix cornstarch into milk. Add 2 tablespoons butter to frying pan. Stir in milk and cornstarch mixture; cook, stirring until thickened. Stir until cheese is blended in. Pour over vegetables.

4. Mix bread crumbs and butter; sprinkle on top of casserole.

5. Bake at 350 degrees for 25 minutes. Or, cover and refrigerate; bake for 35 minutes if chilled.