PORTOBELLO & CAULIFLOWER CASSEROLE

Preheat oven to 350°F. Place 1" of water and cauliflower florets in a 6 quart stockpot and bring to a boil. Cook, covered 5 minutes or until crisp-tender; drain. In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat; simmer covered for 5 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid. In a large sauce pan, heat 3 tablespoons butter over medium heat until melted. Add Oh! So Celery and drained mushrooms; cook and stir about 2 minutes. Stir in flour, salt and Sunset Seasoned Pepper until well blended; gradually stir in cream and the reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened. Place cauliflower in a greased 11" x 7" baking dish; cover with mushroom sauce. Sprinkle with cheese and the bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.