1 head cauliflower (2 1/2 lbs.) cut into flowerets
1/2 tsp. salt
3 c. water
1 (10 3/4 oz.) can cream of chicken soup
1 c. (4 oz.) shredded Cheddar cheese
1/3 c. mayonnaise
1/2 tsp. curry powder
1/2 c. fine dry bread crumbs
3 tbsp. butter, melted

Combine first 3 ingredients in a large saucepan. Bring to a boil. Cook 8 minutes or until tender. Drain. Place in lightly greased shallow 2 quart casserole. Set aside.

Combine soup and next three ingredients. Spoon over cauliflower.

Combine bread crumbs and butter. Sprinkle over soup mixture. Bake at 350 degrees for 30 minutes. Serves 6-8.