1 large head cauliflower (florets)
1/4 c. diced green pepper
1 (7.3 oz.) jar 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

In large saucepan, cook cauliflower in a small amount of water 6 to 7 minutes until crisp-tender; drain well. In medium saucepan, sauté green pepper and mushrooms in butter 2 minutes. Add flour. Gradually stir in milk. Bring to a boil for 2 minutes, stirring constantly. Remove from heat. Stir in cheese until melted. Add pimientos and salt. Place half of cauliflower in a greased 2-quart baking dish. Top with half of sauce. Repeat layers. Bake at 325° for 25 minutes. Sprinkle with paprika.