Creamy Cauliflower

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       1      large    head cauliflower, broken into florets
         1/4  c   diced green pepper
       1      can   sliced mushrooms
         1/4  c.   butter or margarine
         1/3  c  flour
       2      c    milk
       1  c  (4 oz) shredded swiss cheese
       2      Tbsp   diced pimentos
       1   tsp  salt
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    In large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In medium saucepan, sauté green pepper & mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to boil and boil for 2 minutes stirring constantly. Remove from heat; stir in cheese until melted. Add pimentos 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 degrees for 25 minutes or until bubbly. Serves 8-10.
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    This could be assembled ahead of time, and baked when needed.
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