1 med. head cauliflower (about 2 lbs.)
2 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
1 c. milk
1 c. shredded process sharp American cheese (about 4 oz.)
5 drops Tabasco sauce

Prepare and cook cauliflower by removing outer leaves and stalk. Cut off any discoloration on flowerets; wash cauliflower thoroughly. Leave whole or separate flowerets.

Heat 1 inch salted water (1/2 teaspoonful salt to 1 cup water) to boiling. Add cauliflower, cover and heat to boiling; cook until tender, 20 to 25 minutes for whole, 10 to 12 minutes for flowerets. Drain.

Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and Tabasco sauce. Cook and stir over low heat until cheese is melted. Pour sauce over hot cauliflower. If desired, sprinkle with paprika. Serves 4 to 6 persons.