1 large head cauliflower broken into florets
1/4 c. diced bell pepper
1 jar (7.3 oz.) sliced mushrooms, drained
1/4 c. butter
1/3 c. all purpose flour
2 c. milk
1 c. (4 oz.) shredded swiss cheese
2 tbsp. diced pimentos
1 tsp. salt

In a large saucepan cook cauliflower in a a small amount of water for 6 to 7 minutes until crisp and tender. Drain well. In a medium saucepan sauté bell peppers and mushrooms in butter for 2 minutes. Add flour and gradually stir in milk. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in cheese until melted. Add pimentos and salt. Place half of the cauliflower in a greased 2 quart baking dish. Top with half of sauce. Repeat layers.

Bake uncovered at 325°F for 25 minutes or until bubbly. Sprinkle with paprika if desired.

Yields 8 to 10 servings.