Italian-Style Cauliflower / Cavolfiore Italiano

1 head fresh cauliflower*
4 tbsp. butter or margarine
1 small green pepper, cleaned out and sliced
¼ lb. fresh mushrooms, sliced
2 tbsp. all-purpose flour
1 c. milk
1 lb. mild pimento cheese, sliced

1. Cut core out of cauliflower and place its flower-shaped pieces in a large kettle of water. Bring water to a boil and cook cauliflower about 3 to 5 minutes. Drain.
2. Melt butter in a skillet and sauté pepper slices and mushrooms.
3. Preheat the oven to 350°F.
4. Remove the skillet from heat and sprinkle in flour a little at a time, stirring briskly.
5. Add milk slowly, stirring constantly. Return to heat and stir until mixture thickens.
6. Place cauliflower in a casserole dish. Lay cheese slices over cauliflower and pour creamed green pepper and mushrooms over the top. Bake 20 minutes.

Preparation time: 20 minutes
Cooking time: 35 to 40 minutes
Serves 6

*When choosing fresh cauliflower, look for heads that are firm and very white, with crisp, green leaves. Avoid heads with brown spots or yellowish, wilted leaves. To store cauliflower for a couple of days, just cover the whole head with plastic wrap and put it in the refrigerator.