1 large head cauliflower
1 (4 oz.) can sliced mushrooms
1/4 c. diced green pepper
1/4 c. butter
1/3 c. flour
2 c. milk
1 tsp. salt
1 c. shredded Swiss cheese
2 tbsp. chopped pimento

Break cauliflower into medium sized flowerets; cook in boiling water until crisp-tender, about 10 minutes. Drain well; set aside. In a 2-quart saucepan, sauté mushrooms and green peppers in butter until tender. Blend in flour; gradually stir in milk. Cook, stirring constantly over medium heat until mixture is thick. Stir in salt, cheese and pimento. Place half of the cauliflower in a buttered 2-quart casserole dish. Cover with half of the sauce; add remaining cauliflower. Top with sauce.

Bake at 325°F for 15 minutes.

Serves 8.