Ingredients
1 large head cauliflower, broken into florets1/4 cup chopped green pepper1 jar (7.3 ounces) sliced mushrooms, drained1/4 cup butter, cubed1/3 cup all-purpose flour2 cups 2% milk1 cup shredded Swiss cheese2 tablespoons diced pimientos1 teaspoon saltPaprika, optional
Preparation
Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry.
Meanwhile, in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt.
Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired.
