1 (16 oz.) pkg. cauliflower
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. butter
1 tbsp. flour
1/4 tsp. dry mustard
1/4 tsp. salt
Dash of pepper
1 tsp. dried parsley flakes
1/2 c. milk
1 c. shredded Cheddar cheese
1/3 c. sour cream

Cook cauliflower according to package directions; drain and set aside. Combine mushrooms and butter in a 1 1/2 quart casserole. Cover and microwave on high 2-3 minutes. Stir in flour and seasonings. Add milk and microwave on high 2-3 minutes, or until thickened, stirring every minute. Stir in cheese and microwave 15 seconds to melt. Blend in sour cream. Fold sauce into cooked cauliflower. Serves 4-6.