Cauliflower Casserole

1 medium cauliflower
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
4 tablespoons flour
2 cups milk
1/4 cup sharp Cheddar cheese, grated
1/4 cup seasoned bread crumbs
salt & pepper to taste

Separate cauliflower into bite sized florets and steam for 15 minutes until just tender about 15 minutes.

Saute mushrooms in butter until they are soft and most of the liquid has evaporated about 5 minutes.

Sprinkle flour over mushrooms and stir with a whisk to blend. Slowly stir in milk in 4 separate parts, whisking each addition well to ensure no lumps are left; add salt & pepper. Cook until sauce is smooth and slightly thickened. Place cauliflower is a buttered casserole, pour sauce over top. Combine cheese and bread crumbs and sprinkle over top.

Bake for 15 to 20 minutes or until top in browned, and cheese is melted.