1 lg. head cauliflower
1 can cream chicken soup
1 cup shredded cheddar cheese
1/3 cup mayonnaise
1/2 tsp. salt
1 tsp. curry powder
1/4 cup dried bread crumbs
1 tbsp. butter, melted

Break cauliflower into flowerets. Cook with salt in small amount of boiling water for 10 minutes. Drain well. Mix soup, cheese and mayonnaise, and curry powder. Add to cauliflower and mix well. Pour all into 2 quart casserole.

Toss crumbs with melted butter and sprinkle on top. Bake for 40 minutes at 350°F or until hot and bubbly.

Serves 8.