ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Cauliflower Bake

Yield 6 servings


  • 1 head cauliflower*
  • 1/2 teaspoon salt
  • 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

  1. 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.

  2. Stir together soup and next 4 ingredients; pour over cauliflower. Sprinkle with breadcrumbs.

  3. Bake at 350° for 30 minutes. Garnish, if desired.

  4. * 1 (16-ounce) package frozen cauliflower, thawed, may be substituted.