Curried Creamy Cauliflower

I wanted a unique vegetable to serve with my “Bacon-wrapped Cornish Hens with Apricot Balsamic Glaze”. This recipe can be found under “Chicken and Turkey Recipes”. It is as different as it is delicious.


1 large head of cauliflower
1 can cream of chicken soup (10 ½ ounces)
1/3 cup of real mayonnaise
1 cup shredded cheddar cheese
1 teaspoon curry powder
¼ cup dried seasoned bread crumbs
2 Tablespoons real melted butter
Fresh chopped parsley for garnish


Break the cauliflower into small bite sized flowerets. Place them in a pot and cover with water. Bring to a boil and cook for approximately 10 minutes or until tender.

Spray a 2 quart casserole pan with PAM. Arrange the cauliflower in the pan in an even layer.

Combine the soup, cheese, mayonnaise and curry powder in a mixing bowl and pour the mixture over the cauliflower.

Melt the butter and toss with the bread crumbs. Sprinkle the mixture evenly over the top. The recipe can be made up to this point and placed in the refrigerator covered until ready to cook.

When ready to cook, place in a preheated 350 degree oven and baked covered until hot and bubbly. Uncover and continue baking until slightly brown on top. Garnish with the fresh chopped parsley.

Serve immediately.