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Cauliflower & Mushrooms with Cheese Sauce

From Lynne Wilson

Preheat the oven to 375°F. Butter a shallow 1½ qt casserole.


1½ lbs. head cauliflower (medium)
1½ cups thickly sliced mushrooms
4 Tbsp. butter or margarine
3 Tbsp. flour
1½ cups milk
½ tsp. salt
⅛ tsp. pepper
¼ tsp. dry mustard
1½ to 2 cups shredded medium sharp cheddar cheese
2 Tbsp. grated parmesan cheese


Break the cauliflower into florets, wash them, and cook in boiling, salted water or steam until crisp-tender. Drain well.

Place 1 Tbsp. of the butter in a frying pan over medium heat. Add the sliced mushrooms and sauté for 2 or 3 minutes or until soft. Set the mushrooms aside and make the cheese sauce.

Melt the remaining 3 Tbsp. of butter in a 3-qt. saucepan over medium heat. Stir in the flour and cook for 1 minute or until smooth. Stir in the milk and continue to cook, stirring until the mixture thickens and boils. Stir in the salt, pepper, mustard, and cheddar cheese. Cook, stirring until the cheese melts and the sauce is smooth. Remove from heat. Add the sautéed mushrooms and cauliflower. Stir until well mixed and turn into the prepared casserole. Sprinkle the top with Parmesan cheese. Bake at 375°F for 20 to 30 minutes, or until the sauce is bubbly and the top is lightly browned.