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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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