1 head cauliflower
1/2 c. milk
10 1/4 oz. can cream of mushroom soup
1/2 tsp. prepared mustard
1/8 tsp. pepper
8 oz. (2 c.) shredded American cheese

Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. In small saucepan, combine milk, soup, mustard and pepper; blend until smooth. Cook and stir until mixture is heated through. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. 6 servings.

MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole; add 1/4 cup water. Cover and microwave on HIGH for 8 to 10 3/4 minutes. Let stand, covered, for 10 minutes. Drain liquid.

In glass bowl, combine remaining ingredients except cheese. Microwave at HIGH for 3 to 4 minutes or until heated through, stirring halfway through cooking. Add cheese and continue to microwave on HIGH until cheese is melted, 1 to 2 minutes, stirring every minute during cooking.