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

Wash cauliflower and break into flowerets. Cook, covered in a small amount of water (boiling), 8 to 10 minutes or until crisp-tender. Drain, set aside. Saute mushrooms, green pepper, red pepper in butter until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. 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. 6 to 8 servings.