Recipe - Peas And Cauliflower In Spicy Yellow Yogurt Sauce

1 small Cauliflower; head, broken
into florets (1 One half pounds)
3 cup Water
1 tablespoon Salt; or to taste
1 cup Frozen peas; tiny
2 cup Plain lowfat yogurt
1 lg Garlic clove; finely minced
One half teaspoon Ground turmeric
One half teaspoon Ground cumin
One half teaspoon Freshly ground black pepper
1/8 teaspoon Cayenne pepper; or more to
taste

1. In a large pot over high heat, bring the water with 2 teaspoons of the
salt to a boil, drop in the cauliflower florets and the frozen tiny peas,
return to a boil, and cook for only 2 minutes. Drain in a colander and run
under cold water to stop the cooking and cool. Let the vegetables drain in
the colander while you prepare the dressing. 2. In a serving bowl, whisk
together the remaining ingredients, whisking until the mixture is creamy.
Fold in the vegetables gently to coat. Serve immediately or cover with
plastic wrap and refrigerate for up to 4 hours, lightly tossing again
before serving.

Serving Ideas : Serve as a side dish or as a light lunch.

Recipe by: Sally and Martin Stone, The Instant Bean, p. 218

Posted to EATLF Digest by "Ellen Pickett" ellen@qnetix.ca on Aug 20,
1998, converted by MM_Buster v2.0l.