1 sm. head cauliflower, broken into bite size flowerettes
2 (4 oz.) jars diced pimiento, undrained
1/2 c. cracker crumbs
1/2 c. Parmesan cheese
1/2 c. finely chopped salted peanuts
1/2 c. finely chopped fresh mushrooms
1/2 c. butter, melted
Dash of freshly ground black pepper

Place cauliflower in 6 quart steamer. Put 2" of water in bottom of the steamer. Cover and bring to a boil. Turn back to low heat and steam until tender crisp, 10 minutes. Strain off liquid. Place cauliflower in a casserole dish. Combine all ingredients, mixing well. Spoon mixture over cauliflower and bake in 400 degree oven for 15 to 20 minutes or until topping is bubbly. Yield: 8.