1 med. head cauliflower
1 1/2 c. fresh mushrooms, sliced
2 tbsp. butter
2 tbsp. flour
Dash white pepper
1 c. milk
1 c. American cheese, shredded
1 tsp. prepared mustard
1 tbsp. snipped parsley

Cook cauliflower. Drain thoroughly and keep warm. Meanwhile, saute mushrooms in butter until tender. Blend flour, white peppers and 1/4 teaspoon salt in butter. Add milk slowly and cook and stir until thickened and bubbly. Stir in cheese and mustard; then add sauteed mushrooms. Heat until cheese is melted. Pour over cauliflower and serve. Serves 6.