• 55minutes
  • 642calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large head cauliflower , broken into large size florets (about 5 cups)

  2. 2 tablespoons half-and-half cream or 2 tablespoons milk

  3. 2 tablespoons melted butter

  4. 1 (10 ounce) can cream of chicken soup (undiluted)

  5. 1/4 cup mayonnaise

  6. 3/4 cup grated cheddar cheese

  7. 1 teaspoon curry powder (or to taste)

  8. salt and pepper (can use seasoning salt for this)

  9. 4 tablespoons butter , melted

  10. 2 cups cracker crumbs, crushed

Instructions Jump to Ingredients ↑

  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.

  9. Bake for about 30 minutes.


Send feedback