3 pkg. frozen cauliflower (or one 10 oz. bag)
1/2 tsp. salt
10 1/2 oz. can cream of chicken soup
1 c. shredded cheddar cheese
1/3 c. mayonnaise
1/8 tsp. curry powder
1/4 c. bread crumbs
2 tbsp. butter, melted

Break cauliflower into flowerettes in covered large sauce pan over medium - high heat in 1 inch boiling water. Cook cauliflower with salt for 10 minutes. Drain well. In 2 quart casserole dish stir together undiluted soup, cheese, mayonnaise and curry powder. Add cauliflower; mix well. Toss bread crumbs and melt butter together and sprinkle on top. Bake 30 minutes or until hot and bubbly at 350 degrees.