1 lg. head cauliflower
1 (4 oz.) can sliced mushrooms
1/4 c. diced green pepper
1/4 c. butter
1/3 c. flour
2 c. milk
1 tsp. salt
1 c. shredded Swiss cheese
2 tbsp. chopped pimiento

Break cauliflower into medium size flowerets; cook in boiling water until crisp tender, about 10 minutes. Drain well; set aside. In a 2 quart saucepan, saute mushrooms and green pepper until tender. Blend in flour. Gradually stir in milk. Cook, stirring constantly, over medium heat until thick. Stir in cheese, salt and pimiento.

Place half of the cauliflower in a buttered 2 quart casserole, cover with half of the sauce, add remaining cauliflower, top with remaining sauce. Bake at 325 degrees for 15 minutes or until heated.