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. Makes 6 servings. Posted to recipelu-digest by "Diane Geary"
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 702 (81%)|
|Amt Per Serving||% DV|
|Total Fat 78g||104 %|
|Saturated Fat 31.8g||159 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 134.6mg||41 %|
|Sodium 409.9mg||14 %|
|Potassium 776.3mg||20 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 24g|
|Protein 18.5g||26 %|
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Calories per serving: 868
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