| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables, Low fat | 4 | Servings | |
INGREDIENTS
| 1 | sm | Cauliflower; head, broken into florets (1 1/2 pounds) |
| 3 | c | Water |
| 1 | tb | Salt; or to taste |
| 1 | c | Frozen peas; tiny |
| 2 | c | Plain low-fat yogurt |
| 1 | lg | Garlic clove; finely minced |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Freshly ground black pepper |
| 1/8 | ts | Cayenne pepper; or more to taste |
INSTRUCTIONS
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 EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug 20, 1998, converted by MM_Buster v2.0l.
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