1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. shredded cheddar cheese (4 oz.)
1/3 c. mayonnaise (not salad dressing)
1 tsp. curry powder
1 lg. head cauliflower, broken into flowerettes, cooked and drained
1/4 c. bread crumbs
2 tbsp. butter, melted

In a medium size bowl stir together soup, cheese, mayonnaise and curry powder until well blended. Place cauliflower in 2 quart casserole; pour mixture over cauliflower. In a small bowl mix together bread crumbs and butter; sprinkle over top. Bake uncovered in 350 degree oven for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.