Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         cauliflower -- (or)
   2      packages      frozen cauliflower -- (10 oz)
   1      package       frozen english peas -- (10 oz)
   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

Preparation:

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.