1 lg. cauliflower
1 (10 oz.) pkg. frozen English peas, thawed
1/2 c. slivered almonds
1/2 tsp. curry powder
3 tbsp. butter, melted & divided
2 tbsp. all purpose flour
1 1/4 c. commercial sour cream
1 1/2 tsp. onion salt
1/8 tsp. white pepper

Separate cauliflower into flowerets; cook in a small amount of unsalted boiling water 6 to 8 minutes or until crisp tender. Drain well; place cauliflower and peas in a greased 2 quart casserole; set aside.

Saute almonds and curry powder in 1 tablespoon butter in a small skillet; cook, stirring constantly, until almonds are browned. Remove from heat; set aside.

Combine remaining 2 tablespoons butter and flour in a heavy saucepan; stir until smooth. Cook 1 minute, stirring constantly. Gradually stir in sour cream; cook over low heat, stirring constantly, until thoroughly heated. Stir in salt and pepper. Pour over cauliflower mixture; sprinkle almonds over top. Cover and refrigerate.

Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350°F for 25 to 30 minutes.

Yield: 6 to 8 servings.