1 Large Head Cauliflower, Broken Into Florets 2 Cups Milk 1/4 Cup Diced Green Pepper 1 Teaspoon Salt 1 Can Sliced Mushrooms, Drained 1 Cup Shredded Swiss Cheese 1/4 Cup Butter 2 Tablespoons Diced Pimento 1/2 Cup Flour Paprika
Parboil cauliflower in small amount of water (6 or 7 minutes). Drain well.
Saute green pepper and mushrooms in butter for 2 minutes. Add flour and salt and gradually stir in milk. Bring to boil; boil 2 minutes. Remove from heat and stir in cheese and pimento; stir until cheese is melted. Place half in a 2 quart greased dish. Top with half of the sauce. Repeat layers. Baked uncovered at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika. Makes 8 to 10 servings.
Recipe - Jean Hansen
"The 'Christmas' in Christmas Cauliflower comes from the green pepper and red pimento. This is a nice way to do up cauliflower to make it a little more exciting." - April Ferre
