Cauliflower-Pea Casserole
A creamy cauliflower and peas casserole with toasted almonds and fragrant curry, perfect for comforting family dinners or special occasions with a flavorful, nutty twist.
Ingredients
Instructions
- Separate cauliflower into flowerets and cook in boiling water for 6 to 8 minutes.
- Drain well and place with peas in a greased 2-quart casserole dish.
- Set aside.
- Saute slivered almonds and curry powder in 1 tablespoon of butter until almonds are browned.
- Set aside.
- In a heavy saucepan, combine remaining 2 tablespoons of butter and flour, stirring until smooth.
- Gradually stir in sour cream, cooking over low heat and stirring until well heated.
- Stir in onion salt and white pepper.
- Pour the sauce over the cauliflower and pea mixture.
- Sprinkle toasted almonds on top.
- Let stand for 30 minutes, then bake uncovered at 350°F for 30 minutes.
Tips & Substitutions
For a nut-free version, substitute slivered almonds with sunflower seeds. If you prefer a slightly spicier flavor, add a pinch of cayenne pepper to the sauce. Make sure to cook the cauliflower until tender but not mushy, as it will continue to cook in the oven. You can also use fresh peas if in season for a sweeter taste.
Serving Suggestions
This Cauliflower-Pea Casserole makes an excellent side dish for grilled meats or as part of a vegetarian meal. Pair it with a fresh salad or serve alongside dishes like 'Pears With Filberts' for a delightful contrast. It can also be a hearty main dish when served with crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven preheated to 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Cauliflower-Pea Casserole contains roughly 257 calories, with 10g protein, 16g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin C and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cauliflower instead of frozen?
Yes, fresh cauliflower can be used in this recipe. Simply cut it into florets and steam or boil until tender, approximately 5-7 minutes, before adding to the casserole. This will enhance the flavor and texture of the dish.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. Just be sure to add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I substitute for sour cream?
If you need a substitute for sour cream, you can use Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, a mixture of cream cheese and a little milk can also work well in this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).