1 med. head cauliflower
1 tbsp. butter
1 tbsp. flour
1/2 c. skim milk
1/4 tsp. salt
1/8 tsp. dry mustard
1 tbsp. snipped fresh parsley

Trim most of leaves from head of cauliflower, but leave head whole. Cut and remove a corn-shaped section from the core to help the center cook more quickly. Wash and shake off excess moisture. Place cauliflower stem side down on microwave-safe plate. Cover with plastic wrap.

Microwave (high) 8 to 9 minutes or until just about tender. Set aside. Microwave (high) butter in 2-cup microwave-safe measure 30 to 45 seconds or until melted. Blend in flour; stir in milk, salt and mustard.

Microwave (high), uncovered, 1 to 1 1/2 minutes or until mixture boils, stirring once or twice. Stir in parsley. Carefully drain cauliflower by lifting one side of wrap. Remove plastic wrap. Sprinkle cauliflower lightly with salt. Spoon sauce over cauliflower.

Microwave (high) uncovered, 30 to 60 seconds or until heated through.

For special occasions, add 1/3 cup cooked or canned shrimp with parsley.

A whole head of cauliflower cooks easily in the microwave.