1 lg. head cauliflower
1 can mushrooms
1/4 c. diced green pepper
1 tsp. salt
1 c. shredded Cheddar cheese
2 tbsp. chopped pimento
1/4 c. butter
1/4 c. flour
2 c. milk

Wash and separate cauliflower into medium sized flowerettes; cover and cook in boiling salted water about 10 minutes. Drain well and set aside.

Saute mushrooms and green pepper. Blend in flour, gradually stir in milk. Cook, stirring constantly over medium heat until thick. Stir in salt, cheese and pimento. Spoon half the cauliflower into buttered 2 quart casserole. Cover with half the sauce. Add remaining cauliflower and top with remaining sauce. Bake in 325 degree oven until bubbly. About 20-25 minutes.