Recipe by SAMDEE
"This is a good company dish. Even people who don't like curry like this dish!"
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1 large head
cauliflower, broken into small florets
1 (10.75 ounce) can
condensed cream of chicken soup
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!
Pretty good. Needs pepper and more curry.
I just made this for dinner for my husband and me. Since you said it made a lot of sauce, I poured part of the sauce over part of a huge head of cauliflower(pre-cooked as directed) and the rest over some sliced, previously baked chicken. I put chicken on one end of the casserole and cauliflower on the other and had a delicious one-dish meal. My husband claims not to like curry, but he told me twice how much he liked it.
This was very tasty. I had nothing but this for dinner. I did use less mayo/soup mixture than called for. Also, to make it healthier, I used Trader Joe's (no affiliation) reduced fat mayo--it's eggless, cholestrol free, 70% less fat than regular, and 35 calories per tsbp. It doesn't taste quite like regular (it's a bit more tart), but you can't really taste the difference when you mix in other flavors in it.
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. :)
I was surprised how good this was. I added significantly more curry though, and left out the wheat cracker/butter business.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 230
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