My husband hates mayo - didn't recognize it in this dish and he thought overall it was great. I followed some reviewers instructions and increased the curry amount to 1 TBS; I thought it was a bit too much but hubby loved it. Since nothing is raw, I think it's best to taste test the mixture before adding addl spice. I also skipped the crumb topping.

Don't be afraid of the mayo! It somehow blends in and disappears. I used reduced-fat mayo and "Healthy Request" soup. Buttered breadcrumbs instead of crackers. My head of cauliflower was a bit small, so I added carrots, which worked really well. I also added a can of chunk chicken. It's not life-changing, but it's a simple and satisfying way to have a "mostly vegetables" meal.

This recipe is quite tasty and really simple to make. I used part cauliflower and part broccoli and it turned out great. I think I'll add a little cayenne pepper next time to give it a bit more zip.

I made this recipe exactly as written, but used saltine cracker crumbs for the topping. It was delicious. This recipe is a keeper!

Very yummy and, as many others have said, addicting. I made this a full meal by adding chopped red pepper, frozen peas, and chicken and it worked well. The only reason I didn't give it 5 was because I've had better quick-curry dishes (and healthier ones! Ack!) but this is certainly something I'll make again.

Heavy taste of soup. Next time use more curry.

I have made a similar version of this for years but, no longer, this has replaced my old recipe. Very quick and easy. I didn't have any crackers so I substituted fine bread crumbs and used low fat soup, it was delicious.

I loved this recipe...I consumed it in one sitting (by myself!) I used the lower fat ingredients for the milk and mayo and it still had plenty of flavor. I increased the curry to 1.25 tbs for more flavor.

Didn't have everything on hand, so I tweaked this a little. I used cream of mushroom soup and low fat mayo, hot curry powder, a little cayenne because i like things spicy, half a packet of splenda to bring out the sweetness of the cauliflower, and a can of peas. The only cauliflower i had was frozen and a little freezer-burned, so i wanted something strong flavored to make it palatable. THIS WAS IT! It was as good as my favorite Indian restaurant. Will definitely make again for myself, probably won't try it with the kids until they get older. :)

Delightfully different and easy. The kids loved it. Creamy and delicious but not too overpowering. Goes with most any meat.

I loved this recipe so much! It's easy and you won't believe how much cauliflower you can devour, it's so tasty!

I'm sorry; I followed the recipe but just didn't like it at all. It was too soupy and tasted too much like processed soup-in-a-can. Would prefer the same idea without the canned soup.

Not complicated to make. I had all of the ingredients on hand so that made it easier as well. I added frozen peas and frozen carrot cubes to my version for a bit of color. I like a variety of colors in my meals. Even the boyfriend liked it. Good recipe-- thanks!

This is very similar to a dish that a friend of mine makes. I used cream of mushroom instead of cream of chicken (because it's what I had on hand) and I added about a 1/2 cup of mozzarella (I think cheddar would be good too). I used one package of frozen cauliflower and just doubled the cooking time (because I didn't bother to thaw it first). My husband is addicted!

I was surprised how good this was. I added significantly more curry though, and left out the wheat cracker/butter business.

This recipe was absolutely delicious. To make a little less fattening, I used 1/2 cup of Hellman's Light mayo and 1/4 cup of no fat plain yogurt. I think I will go 50/50 on that combo next time to make even lighter. I mixed half cauliflower, half broccoli. Used regular saltine crackers for toping. Can't wait to pass this recipe on to friends and family. Thanks!

delicious, I did replace the condensed chicken soup with mushroom powdered soup and cream. Also the crackers with oats.