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

Cook whole cauliflower in covered pan in a small amount of boiling slated water until just tender when tested with a fork (about 20 minutes for whole head or 10-15 minutes for flowerets). Drain cauliflower thoroughly; keep warm.

Meanwhile, 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 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 the sauce over. Pass remaining sauce. Or pour all sauce over flowerets in a bowl. Sprinkle with parsley. Makes 6 servings.