Cheesy Cauliflower

1 medium head cauliflower

1 ½ cups sliced fresh mushrooms (4 ounces) or

1 4-ounce can sliced mushrooms, drained

2 T butter or margarine

2 T all-purpose flour

¼ teaspoon salt

Dash white pepper

1 cup milk

1 cup shredded sharp American cheese (4 ounces)

1 teaspoon prepared mustard

1 T snipped parsley

Prepare cauliflower (cut into flowerets and steam on the stovetop until tender).

Meanwhile, cook fresh mushrooms in butter or margarine about 4 minutes or until tender.

Blend flour, salt, and white pepper into mushrooms. Cook for 3-5 minutes until flour starts to turn light brown.

Add milk all at once. Cook, stirring constantly, till thickened and bubbly.

Stir in cheese and mustard. Heat until cheese melts.

Put cauliflower flowerets in a bowl and pour the sauce over the top.

Sprinkle with parsley.

Makes 6 servings.