Instructions: Cook cauliflower covered in a small amount of boiling water for 5 minutes or until tender-crisp. Cook carrots separately, covered, in a small amount of boiling water for 5 minutes or until tender-crisp. Drain both vegetables and combine in a greased 2-quart casserole. Combine butter, basil, mustard and salt. Stir into the vegetables. Combine cheese, bread crumbs and parsley flakes, sprinkle on top. Bake at 375* F for 20 to 25 minutes.

Serves about 8.

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