Microwave Cauliflower and Peas in Cream Sauce

1/4 cup onion (chopped)
1 1/2 teaspoons butter (or margarine)
1 tablespoon flour (all-purpose)
1/2 cup milk (skim)
pimiento (1 tablespoon
chopped
optional)
1/2 teaspoon parsley flakes
1/2 teaspoon chicken bouillon
1/8 teaspoon salt
1 dash ground black pepper
2 cups cauliflower
1 cup peas (fresh or frozen)
2 tablespoons water

Wash hands with soap and water.
Combine cauliflower, peas, and water in a 1-quart casserole. Cover. Microwave at High 6 to 8 minutes, or until fork-tender, stirring after half the time. Let stand, covered.
Place onion and butter or margarine in 2-cup measure. Microwave at High 1 to 1 1/2 minutes, or until onion is tender.
Stir in flour. Microwave a few seconds until flour mixture starts to bubble.
Add remaining ingredients. Microwave at High 1 1/2 to 2 minutes, or until thickened, stirring every minute.
Drain vegetables. (Freeze drained liquid for use in soups later.) Pour sauce over vegetables and stir to coat.

Creative Vegetable Cookery
North Dakota State University Extension Service