1 head cauliflower or 1 bunch broccoli
1 tbsp. butter
3 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. skim milk
1/4 tsp. salt
Dash of pepper
Dash of garlic powder
1/4 c. mushrooms, drained
1/3 c. mayonnaise
1 tbsp. lemon juice
2 oz. (1/2 c.) cheddar cheese, grated
Handful of slivered almonds

Cut up cauliflower (or broccoli) and steam for 3 to 5 minutes until crisp and tender. Rinse well in cold water; set aside.

Melt butter in pan and add flour. Stir 1 minute but do not brown. Add chicken stock and milk. Cook, stirring constantly until boiling. Add salt, pepper, garlic power and mushrooms. Cook 1 minute. Remove from heat and add mayonnaise, lemon juice, and cheese. Place vegetables in casserole and pour sauce over top. Top with slivered almonds. Bake at 350 degrees for 30 minutes. Makes 4 cups.