In a buttered 1 1/2 quart shallow baking dish, PLACE the cooked cauliflower; LAYER tuna over cauliflower.
In a medium saucepan, MELT butter over high heat; ADD green pepper; SAUTÉ until tender; STIR in flour and salt.
REMOVE from heat; gradually ADD milk.
REDUCE heat to medium; RETURN saucepan to heat; COOK, STIRRING constantly until thickened; COOK 2 minutes longer.
ADD pimento and 1/3 cup cheese; STIR until cheese is melted.
POUR cheese sauce over tuna layer; SPRINKLE with remaining cheese.
BAKE at 350° for 30 minutes.
May garnish finished dish with bell pepper rings or parsley.
May use frozen or fresh cauliflower. If frozen, use two 10-ounce packages cooked according to package instructions; drain. If fresh, cut into flowerets; steam for 10 minutes.
Per Serving (excluding unknown items): 301 Calories; 17g Fat (50.7% calories from fat); 26g Protein; 11g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 651mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.