1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 cup (4 ounces) shredded Cheddar cheese
1/3 cup mayonnaise
2 tablespoons butter or margarine, melted
1 teaspoon curry powder
1/4 cup fine, dry breadcrumbs
Garnish: chopped fresh parsley
How to Make It
Cut cauliflower into flowerets (about 3 cups). Cook in boiling water to cover with 1/2 teaspoon salt 10 minutes or until tender; drain well. Arrange cauliflower in a lightly greased 8-inch square baking dish.
Stir together soup and next 4 ingredients; pour over cauliflower. Sprinkle with breadcrumbs.
Bake at 350° for 30 minutes. Garnish, if desired.
* 1 (16-ounce) package frozen cauliflower, thawed, may be substituted.