1 lg. head cauliflower
1/2 lb. fresh mushrooms, sliced (3 c.)
1/4 c. diced green bell pepper
2 tbsp. butter
1/4 c. flour, divided
1 3/4 c. skim milk, divided
1/4 tsp. salt
3/4 c. shredded sharp reduced fat Cheddar cheese
1/4 c. finely chopped red bell pepper
1/4 tsp. minced garlic
1/8 tsp. white pepper
1 tbsp. freshly grated Parmesan cheese

Wash and separate cauliflower into 1 1/2 inch florets. Cook in boiling water until crisp tender (about 10 minutes). Drain well.

In heavy saucepan, saute mushrooms and green pepper in butter until tender and liquid evaporates. Remove from heat, blend in 2 tablespoons flour. Gradually stir in 1 cup milk. Blend in remaining flour and milk. Cook over medium heat, stirring often, until mixture comes to a boil; boil and stir 1 minute. Stir in next 5 ingredients.

Spoon half of cauliflower in a 2 quart casserole sprayed with no-stick cooking spray. Cover with half of sauce; add remaining cauliflower. Top with remaining sauce and sprinkle with Parmesan. Bake, uncovered, in a preheated 325 degree oven until bubbly hot (about 30 minutes). Amount: 16 (1/2 cup) servings.

Do ahead tip: Refrigerate, covered, several hours or overnight. Bake, uncovered, in a 325 degree oven for 35-45 minutes.