"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 large head cauliflower 1/2 tsp. salt 1 can cream of chicken soup 1 cup shredded cheddar cheese 1/3 cup mayonnaise 1 tsp. curry powder 1/4 cup dried bread crumbs or seasoned stuffing mix. 2 tbsp. butter
Blanch cauliflower 10 minutes, drain well.
In a 2 quart casserole, stir together the undiluted soup, cheese, mayonnaise, and curry powder. Add cauliflower. Mix well. Toss on bread crumbs in melted butter. Bake on 350º for about 30 minutes or until hot and bubbly.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.