1 head cauliflower
1 1/2 c. sliced fresh mushrooms or canned
2 tbsp. butter
2 tbsp. all purpose flour
1/4 tsp. salt
Dash white pepper
1 c. milk
1 c. (4 oz.) shredded sharp American cheese
1 tsp. prepared mustard
1 tbsp. snipped parsley

In a saucepan, cook the whole cauliflower, covered, in a small amount of boiling salted water about 20 minutes or until cauliflower is tender. Drain thoroughly and keep warm. Meanwhile, in a saucepan, cook the mushrooms in butter about 4 minutes or until tender. (If using canned mushrooms, just melt the butter.) Blend flour, salt and white pepper into butter - mushroom mixture (or into melted butter). Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the cheese and mustard. If you are using canned mushrooms, stir them into the sauce. Heat till cheese melts. Place the cooked head of cauliflower on a platter; spoon some of the sauce over it. Sprinkle with snipped parsley. Pass the remaining sauce.