1 med. head cauliflower
1 1/2 c. sliced fresh mushrooms (4 oz.) or 1 (4 oz.) can sliced mushrooms,
drained
2 tbsp. butter
2 tbsp. all-purpose flour
Dash of white pepper
1 c. milk
1 c. (4 oz.) shredded sharp American cheese
1 tsp. prepared mustard
1 tbsp. snipped parsley

Cook cauliflower, drain, keep it warm. Cook fresh mushrooms in butter until tender, about 4 minutes. Or if using canned mushrooms, set them aside and melt butter. Blend flour, white pepper, and 1/4 teaspoon salt into the butter. Add milk all at once. Cook, stirring constantly, until thickened and bubbly. Stir in cheese and mustard.

If using canned mushrooms, stir them into sauce. Heat until cheese melts. Place head of cauliflower on platter; spoon some of sauce over. Pass remaining sauce. Or pour all sauce over flowerets in a bowl. Sprinkle with parsley. Makes 6 servings.