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Ingredients
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Quantity
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Cauliflower
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1 large (10 oz)
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or
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Frozen cauliflower
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2 packs (10 oz)
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Frozen English peas
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1 package (10 oz)
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Butter or margarine – divided
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2 tbsp
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All purpose flour
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2 tbsp
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Sour cream
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1 ½ cups
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Onion salt
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1 tsp
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Curry powder
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1 tsp
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Silvered almonds
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½ cup
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Wash cauliflower and break into flowerets. Cook, covered, in a
small amount of boiling water 10 minutes; drain well. Cook peas according to
package directions. Drain. Melt 1 tablespoon butter in a heavy saucepan over
low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Add sour cream; cook over low heat, stirring constantly, just until well
heated. Combine cauliflower, peas, sour cream mixture and onion salt. Mix well.
Spoon into a lightly greased 1 1/2-quart casserole. Melt remaining butter in
saucepan; stir in curry powder and almonds. Cook over medium heat, stirring
frequently, until almonds are golden 3 to 5 minutes. Spoon almonds over
cauliflower. Bake at 325 degrees for 25 minutes.
