4 oz. shredded cheese (I like the Mexican with jalapenos)
1/2 cup bread crumbs
2 tablespoons butter
Pre-cook the cauliflower by steaming or simmering covered in a large pan or Dutch oven for about 30 minutes in about 2 inches of water. The cauliflower should be soft but still firm.
Mix the soup, mayonnaise, curry, and cheese and cook over low heat for about 10 minutes or just until the cheese begins to melt and the ingredients become a sauce-like consistency.
Remove the cauliflower from the pan and place in a glass baking-dish. Pour all of the sauce mixture over the cauliflower, coating the surface evenly.
Mix the breadcrumbs with 2 tablespoons of melted butter until well blended. Sprinkle the breadcrumb and butter mixture over the cauliflower and bake uncovered for about 30 minutes in a 350° oven. The cauliflower's stems should be soft and tender and easy to cut with a large serving spoon.