Curried Almond Cauliflower

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Curried Almond Cauliflower

 

1 large cauliflower or 2 10 oz. packages frozen

cauliflower

1 10 oz. package frozen english peas

2 tablespoons butter or margarine, divided

2 tablespoons all-purpose flour

1 1/2 cups sour cream

1 teaspoon onion salt

1 teaspoon curry powder

1/2 cup slivered almonds

 

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.

Serves 6.

 

 

 

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