1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen English peas
2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 c. commercial sour cream
1 tsp. onion salt
1 tsp. curry powder
1/2 c. slivered almonds

Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.

Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well 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 mixture into a lightly greased 1 1/2 quart casserole dish.

Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.