Ingredients Jump to Instructions ↓

  1. 1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower

  2. 1 (10 oz.) pkg. frozen English peas

  3. 2 tbsp. butter, divided

  4. 2 tbsp. all-purpose flour

  5. 1 1/2 c. commercial sour cream

  6. 1 tsp. onion salt

  7. 1 tsp. curry powder

  8. 1/2 c. slivered almonds

Instructions Jump to Ingredients ↑

  1. Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.

  2. Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well until smooth. Cook 1 minute, stirring constantly. Add sour cream; cook over low heat stirring constantly just until well heated.

  3. Combine cauliflower, peas, sour cream mixture and onion salt; mix well. Spoon mixture into a lightly greased 1 1/2 quart casserole dish.

  4. Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.


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