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

Break cauliflower into flowerets and cook 10-15 minutes in boiling water; drain. Stir in soup, cheese, mayonnaise and curry powder and put in 2 quart casserole. Toss bread crumbs in butter and sprinkle on top. Bake at 350 degrees until hot and bubbly.

TO FREEZE: Prepare all but bread crumbs. Thaw in refrigerator all day. Preheat oven and bake uncovered 40 minutes.