1 med. head cauliflower
1 1/2 c. sliced fresh mushroom
2 tbsp. butter
2 tbsp. all-purpose flour
Dash of white pepper
1 c. milk
1 c. shredded sharp American cheese
1 tsp. prepared mustard
1 tbsp. snipped parsley

Cook cauliflower in small amount of salted water until tender. Drain. Keep warm.

Meanwhile, cook fresh mushrooms in butter until tender. Blend flour, white pepper, and 1/4 teaspoon salt into butter. Add milk all at once. Cook, stirring constantly, until thickened and bubbly. Stir in cheese and mustard. Heat until cheese melts.

Place head of cauliflower on platter; spoon some of the sauce over. Place rest of sauce in a bowl, place on table. Sprinkle with parsley. Makes 6 servings.