1 lg. head cauliflower (1 1/2 lbs.), cut into flowerets
2 tbsp. butter
1/2 c. green pepper, chopped
1 c. mushrooms, sliced
1 can Cheddar cheese soup
1/2 c. chicken broth
1 c. Cheddar cheese, shredded
1 tbsp. pimento, chopped
2 tbsp. fresh parsley, chopped

In covered 10 inch skillet over medium heat, in 1 inch boiling water, cook cauliflower 10 minutes or until tender crisp. Remove from heat; drain in colander. In the same skillet over medium heat, in hot butter, cook green pepper and mushrooms until tender, stirring occasionally. Stir in soup and chicken broth, mix well. Stir in cheese and pimento. Return cauliflower to skillet. Sprinkle parsley and continue to cook for two minutes and then serve.