Preparation:
In a large saucepan, bring water to boiling. Add cauliflower and cook for 4-6 minutes or till crisp-tender. Drain and set aside the vegetable. In another saucepan, cook mushrooms and green pepper in butter till pepper is tender. Stir in flour and salt. Add the milk all at once. Cook and stir till bubbly. Remove form heat. Stir in Swiss cheese and pimiento til cheese is melted. In a 1 1/2 quart casserole, place half of the cauliflower. Cover with half of the sauce. Top the remaining cauliflower and sauce. Bake, uncovered, in 325 degree oven for 15 minutes. |
