I have made this recipe over a dozen times, and have simplified it into a one-pot recipe. I create the sauce (skip the mayo entirely) by using a can of soup and a can of milk. Add the curry powder and stir until blended. While the sauce is getting hot, I chop the cauliflower and then cook it right in the sauce. Use good quality soup and spices, or you will lose flavor! Some additions I have made for variety: diced sweet red peppers, frozen green peas (thawed under hot water, toss in at end of cooking to retain color), cubed sweet potato or butternut squash (add at beginning, cook with cauliflower). We almost always eat the whole pot, but the leftovers are incredible for lunch. I sent to work with my husband. Serve with Basmati Rice. It's the best! For a spicier sauce, add crushed red chili pepper seeds and about 2 teaspoons of sugar. Yum yum! We have this almost every week. It is that good!
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I have made this recipe over a dozen times, and have simplified it into a one-pot recipe. I...