Holiday Cauliflower – Kenna Christensen

1 large head cauliflower

1 - 4oz. can mushrooms

1/4 cup sliced green peppers

¼ cup butter

1/3 cup flour

2 cups milk

1 tea salt

1 cup shredded Swiss cheese

1 Tlb. plus 1 tea. Pimento

Break cauliflower into medium size pieces. Cook in boiling water until tender- crisp, about 10 minutes. Drain well, set aside. In a 2 quart sauce pan, sauté mushrooms and green pepper in butter until tender. Blend in flour, gradually stir in milk. Cook, stirring in salt, cheese, and pimento.  Place half of the cauliflower in a 2 quart, casserole dish. Cover with half of the sauce, add remaining cauliflower and sauce. Bake at 325˚ for 15 minutes.