1 large head cauliflower, broken into florets
1/4 c. diced green pepper
1 7.3 oz. jar sliced and drained mushrooms
1/4 c. butter
1/3 c. all-purpose flour
2 c. milk
1 c. shredded Swiss cheese
2 tbsp. diced pimentos
1 tsp. salt
paprika, optional

In a large saucepan, cook cauliflower in a small amount of water for 5 to minutes or until tender; drain well. In medium saucepan, sauté green peppers and mushrooms in butter for 2 to 3 minutes. Add flour, gradually stir in milk. Bring to boil, and boil 2 minutes, stirring constantly. Remove from heat. Stir in cheese, add pimentos and salt. Place half the cauliflower in greased 2 quart baking dish. Top with 1/2 the sauce. Repeat the layers.

Bake uncovered at 325°F for 25 minutes or until bubbly. Sprinkle with paprika.

Serves 8 to 10.