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Curried Cauliflower Bake

Curried Cauliflower Bake

Southern Living FEBRUARY 2001

  • Yield: 6 servings

Ingredients

  • 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

Preparation

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.

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Curried Cauliflower Bake recipe

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