Curried almond cauliflower
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head cauliflower or 2 10 oz. pkg. frozen cauliflower |
| 1 | pack | Frozen English peas; (10 oz.) |
| 2 | tablespoons | Butter or margarine; divided |
| 2 | tablespoons | All-purpose flour |
| 1½ | cup | Sour cream |
| 1 | teaspoon | Onion salt |
| 1 | teaspoon | Curry powder |
| ½ | cup | Slivered almonds |
Directions
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 1½-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. Makes 6 servings.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998