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

Cook whole cauliflower as directed or break into flowerets and cook as directed. Drain cauliflower thoroughly; keep warm.

Meanwhile, cook fresh mushrooms in butter until tender, about 4 minutes. (Or, if using canned mushrooms, set them aside and melt butter.) Blend flour, white pepper, and 1/4 tsp. salt into butter. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese and mustard. If using canned mushrooms, stir them into sauce. Heat until cheese melts. Place head of cauliflower on platter; spoon some sauce over. Pass remaining sauce. Or, pour sauce over flowerets. Sprinkle with parsley. Serves 6.