1 lg. head cauliflower, washed and broken into florets
1/2 lb. fresh mushrooms, washed and sliced lengthwise
1/2 c. water
1/2 sm. onion, finely minced
6 tbsp. butter
4 tbsp. all purpose flour
1/2 tsp. salt
Dash paprika
1 1/4 c. milk
1/4 c. coarse dry bread crumbs
butter

Cook cauliflower, covered in a small amount of boiling salted water for 10 to 12 minutes or until tender. Drain. Simmer mushrooms in 1/2 cup water about 10 minutes; drain and save mushroom liquid.

Saute onion and mushrooms in butter until onion is golden brown. Stir in flour, salt, paprika, milk and 1/4 cup mushroom liquid. Cook over low heat until mixture bubbles. Arrange cauliflower in casserole; cover with mushroom sauce. Sprinkle with crumbs, dot with butter, and bake at 350 degrees for 30 minutes. Yield: 6 servings.