Growing up this side dish was a staple at every holiday meal. My mom loved making it as it was a little different from her normal “meat and potatoes” dinners.
The curry in this dish melds so nicely with the flavors of the sauce and is not overpowering. The garlic buttered bread crumbs absolutely complete the dish!
Makes a beautiful and flavorful side to any meal. We particularly love it at Thanksgiving and Christmas.
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Cut the cauliflower into medium size flowerets.
Steam cauliflower for 8-10 minutes. You want it to be a little firm and not overcooked as it will get mushy when baked.
While the cauliflower cooks combine the soup, mayo, cheese and curry. Salt and pepper to taste.
Stir the sauce until mixed well
Add cooked cauliflower and stir to combine. Spoon into prepared baking dish.
Preheat oven to 350 degrees.
In a skillet, melt butter and saute minced garlic 30 seconds, then add cubed bread and mix until cubes are cooked with the garlic butter
Top cauliflower with garlic buttered bread cubes and bake 25-30 minutes.
Ingredients
- 4 cups cauliflower 1 large head
- 10.5 oz condensed cream of chicken soup
- 1 cup cheddar cheese shredded
- 1/3 cup mayonnaise
- 1 teaspoon curry dried
Topping:
- 2 tbsp butter
- 1 tsp garlic minced
- 2 cups bread cubed – 3 slices
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 2 quart baking dish with oil
- Cut cauliflower into flowerets. Steam in a steamer basket (or in 1 inch boiling water) for 8-10 minutes until cooked but still firm. Do not overcook or cauliflower will be mushy after baking. Drain well.
- While cauliflower cooks, prepare sauce. Combine soup, mayo, cheese and curry. Salt and pepper to taste.
- Once cauliflower is cooled slightly add to sauce and stir to combine. Spoon into prepared baking dish.
- For topping- melt butter in medium skillet, add garlic and saute 30 seconds, then add cubed bread. Remove from heat and toss to combine. Add to top of cauliflower.
- Bake uncovered 25-30 munites.Enjoy!
