1 large head cauliflower, broken into large size florets (about 5 cups)
2 tablespoons half-and-half cream or 2 tablespoons milk
2 tablespoons melted butter
1 (10 ounce) can cream of chicken soup (undiluted)
1/4 cup mayonnaise
3/4 cup grated cheddar cheese
1 teaspoon curry powder (or to taste)
salt and pepper (can use seasoning salt for this)
4 tablespoons butter, melted
2 cups cracker crumbs, crushed
Directions
1 Set oven to 350 degrees.
2 Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
3 Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
4 Place the cauliflower in a prepared baking dish.
5 In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
6 Pour the soup mixture over the cauliflower in the dish (do not mix).
7 In a small bowl, combine the cracker crumbs with melted butter.
8 Sprinkle over the soup mixture in the baking dish.
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