A simple and delicious cauliflower recipe in a creamy mushroom sauce. Adapted from a recipe published in a 1948 issue of Good Housekeeping Magazine.
Cook cauliflower in boiling, salted water until tender but still crisp.
Meanwhile, melt butter in skillet and sautee mushrooms for 10 minutes.
Add flour and stir in remaining ingredients.
Served boiled cauliflower with mushroom sauce.