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Christmas Cauliflower


1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 ounces) sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons diced pimientos
1 teaspoon salt
Paprika, optional

In a large saucepan, bring 1-in. of water and cauliflower for to a boil. Reduce heat; cover and cook for 5-15 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.

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