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1. Mix the teaspoon of butter and the crumbs in a small dish and toast in the microwave oven, stirring often to prevent uneven browning or burning. When nicely toasted, set aside.
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2. Wash the cauliflower and break into florets. Put in a covered casserole with the water.
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3. Cook, covered, in the microwave oven, stirring a time or two, until the cauliflower is barely tender. (This should take 6 to 8 minutes.) Set aside.
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4. In another casserole, melt the butter in the microwave oven. Stir in the flour and then the curry powder and salt. Mix in the sweet pickle. Gradually blend in the milk.
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5. Cook, covered, in the microwave oven until the sauce thickens and comes to a boil. Pour over the cauliflower and stir gently.
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6. Sprinkle on the toasted crumbs and cook, covered, in the microwave oven another minute or two to reheat the cauliflower. Do not stir.
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TIP:
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For a richer sauce, substitute light or heavy cream for the milk. If you like hot seasoning, add more curry powder. If you are sensitive to hot seasoning, use only ½ teaspoon of the curry.
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