1 head cauliflower, keep whole
1 1/2 c. sliced mushrooms
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Dash pepper
1 c. milk
1 c. shredded sharp cheese
1 tsp. prepared mustard
1 tbsp. parsley

Cook whole cauliflower until tender. Drain and keep warm. Meanwhile, cook mushrooms in butter until tender. Blend flour, salt and pepper into butter. Add milk all at once. Cook, stirring until thick. Stir in cheese and mustard.

Heat until cheese melts. Place cauliflower head on platter; spoon some of sauce over. Pass remaining sauce. Sprinkle with parsley. 6 servings.