- Cooking Time: 25 min. or until bubby
- Servings: 8 to 10 servings
- Preparation Time:
- 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
- Paprika, optional
- 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.
- Repeat layers.
- 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.
NotesI 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.
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