1 lg. head cauliflower
1/2 tsp. salt
10 1/2 oz. condensed cream of chicken soup
1 c. Cheddar cheese, shredded
1/3 c. mayonnaise
1 tsp. curry powder
1/4 c. dried bread crumbs
2 tbsp. butter, melted

Preheat oven to 350 degrees. Break cauliflower into flowerettes. Cook 10-15 minutes in boiling water and drain.

Stir soup, cheese, mayonnaise and curry powder in a 2 quart casserole. Add cauliflower and mix well. Toss bread crumbs in butter and sprinkle on top. Bake until hot and bubbly, about 40 minutes. Serves 6.