1 lb. cauliflower
1/2 teaspoon salt
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 cup shredded Sharp Cheddar cheese
1/3 cup low-fat mayonnaise
2 tablespoons unsalted butter, melted
1 teaspoon curry powder
1/4 teaspoon pepper
1/4 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan
Cut cauliflower into flowerets (about 3 cups). Cook in boiling water to cover with 1/2 teaspoon salt 10 minutes or until tender; drain well. Arrange cauliflower in a lightly greased 8-inch square baking dish.
Stir together soup and next 5 ingredients; pour over cauliflower. Sprinkle with breadcrumbs and Parmesan.
Bake at 350°F for 30 minutes. Serve immediately.
--Adapted from Southern Living