Creamed Cauliflower And Peas

1 large cauliflower - separated into florets
salt
1 pkg. (10-oz.) frozen peas
milk
1/4 c. butter or margarine
3/4 c. finely chopped onion
3 T. flour
1/4 t. pepper
1/4 t. nutmeg
1 c. light cream
2 T. butter
1/2 c. cracker crumbs

• Cook cauliflower in 1 1/2 cups water and 1/2 t. salt; bring to boiling.
• Reduce heat and simmer covered 10 to 15 minutes.
• Drain.
• Cook peas in 1/4 cup water and 1/4 1. salt; bring to boiling.
• Reduce heat and simmer covered for 5 minutes.
• Drain peas and reserve liquid.
• Add enough milk to liquid to make 2 cups.
• Set aside. In 1/4 cup hot butter, sauté onion until golden.
• Remove from heat and stir in flour, 1/2 1. salt, the pepper and nutmeg.
• Stir in reserved liquid and cream; return to heat, bring to boiling, stirring constantly.
• Gently combine peas, cauliflower and sauce in casserole.
• Combine cracker crumbs and melted butter, sprinkle over casserole.
• Bake covered 30 minutes and uncovered 30 minutes at 350°