2 c. fresh or frozen cauliflower flowerets
1 (10 oz.) can condensed cream of celery soup
1/2 c. milk
2 Tbsp. chopped onion
2 Tbsp. snipped parsley
1 Tbsp. curry powder
1/4 tsp. paprika
1 (3 oz.) pkg. cream cheese, cut up
6 oz. spaghetti, cooked and drained
1/4 c. sliced almonds


In saucepan, cook fresh cauliflower, covered, in boiling water just until crisp-tender. (Or cook the frozen cauliflower according to package directions.) Drain. In another saucepan combine soup, milk, onion, parsley, curry and paprika. Bring mixture to boiling, stirring occasionally. Stir in cream cheese; cook and stir until cheese melts. Remove from heat; stir in cauliflower. Serve over the hot cooked pasta. Sprinkle with almonds and additional parsley, if desired. Makes 6 side dish servings.