1/4 cup diced green pepper
1 jar (7.3 ounces) sliced mushrooms, drained
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons diced pimientos
1 tablespoon salt
Paprika, optional
In a large saucepan, cook cauliflower in a small amount of water for 6 or 7 minutes or until crisp-tender; drain well. In a medium saucepan, saute 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.