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Ingredients
- 1 lrg Head cauliflower or possibly 2 10 ounce. pkg. frzn cauliflower
- 1 pkt Frzn English peas, (10 ounce.)
- 2 Tbsp. Butter or possibly margarine, divided
- 2 Tbsp. All-purpose flour
- 1 1/2 c. Lowfat sour cream
- 1 tsp Onion salt
- 1 tsp Curry pwdr
- 1/2 c. Slivered almonds
Directions
- Wash cauliflower and break into flowerets. Cook, covered, in a small amount of boiling water 10 min; drain well. Cook peas according to package directions. Drain. Heat 1 Tbsp. butter in a heavy saucepan over low heat. Add in flour, stirring till smooth. Cook 1 minute, stirring constantly.
- Add in lowfat sour cream; cook over low heat, stirring constantly, just till well heated. Combine cauliflower, peas, lowfat sour cream mix and onion salt. Mix well. Spoon into a lightly greased 1 1/2-qt casserole. Heat remaining butter in saucepan; stir in curry pwdr and almonds. Cook over medium heat, stirring frequently, till almonds are golden brown 3 to 5 min. Spoon almonds over cauliflower. Bake at 325 degrees for 25 min.
- Makes 6servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1029g | |
| Calories 1373 | |
| Calories from Fat 907 | 66% |
| Total Fat 103.77g | 130% |
| Saturated Fat 55.47g | 222% |
| Trans Fat 0.0g | |
| Cholesterol 240mg | 80% |
| Sodium 917mg | 38% |
| Potassium 2337mg | 67% |
| Total Carbs 86.91g | 23% |
| Dietary Fiber 26.1g | 87% |
| Sugars 36.86g | 25% |
| Protein 35.7g | 57% |
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