4 c. cauliflower
1 can cream of celery soup
1/2 c. milk
1/2 c. shredded Cheddar cheese
1/8 tsp. curry powder
1 c. frozen peas, thawed
1/2 c. diced sweet red peppers
Toasted sliced almonds

Cook cauliflower 5 minutes in boiling salted water. Drain. Stir in soup, milk, cheese, curry and pepper until smooth. Add peas and red pepper. Cook 5 minutes. Top with almonds.