6 cups cauliflowerets
1/4 cup diced white onion
1/4 cup butter or margarine
1/3 cup flour
2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. white pepper
10 whole ripe olives
1 bay carrot

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring
constantly. Remove from the heat; stir in cheese until melted. Add salt, garlic salt and pepper.

Place half of the cauliflower in a greased 2-1/2 quart baking dish; top with half of the sauce. Repeat.

Bake, uncovered, at 350 for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose.

Yield: 6-8 servings.

-Taste of Home's Quick Cooking, 1999 Annual Recipes