1 Large Head Cauliflower, broken into florets
1/4 c. diced green pepper
1 jar (7.3 oz.) sliced mushrooms, drained
1/4 c. butter or margarine
1/3 c. all purpose flour
2 c. milk
1 c. (4 oz.) shredded Swiss cheese
2 Tbsp. diced pimientos
1 tsp. salt
In a large saucepan, cook cauliflower in a small amount of water for 6 to 7 minutes or until crisp-tender; drain well.
In a medium saucepan, sauté green pepper and mushrooms in butter for 2 minutes.
Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly.
Remove from the heat; stir in cheese until melted.
Add pimientos and salt.
Place half of the cauliflower in a greased 2 quart baking dish; top with half of the sauce.
Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika if desired.
I have doubled this too. You can combine broccoli with the cauliflower as well. Can be made the day before.
Pairs Well With
I got this years ago in a Taste of Home Magazine. I suppose they call it Christmas Cauliflower is because of the red and green in it, but of course, can be made anytime.
Whenever I make it I get rave reviews. I know you will enjoy it.