*  Exported from  MasterCook  *
 
             Peas and Cauliflower in Spicy Yellow Yogurt Sauce
 
 Recipe By     : Sally and Martin Stone, The Instant Bean, p. 218
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Vegetables
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         cauliflower, head -- broken into florets
                         (1 1/2 pounds)
    3      cups          water
    1      tablespoon    salt -- or to taste
    1      cup           frozen peas -- tiny
    2      cups          plain low-fat yogurt
    1      large         garlic clove -- finely minced
      1/2  teaspoon      ground turmeric
      1/2  teaspoon      ground cumin
      1/2  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.
 
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 Serving Ideas : Serve as a side dish or as a light lunch.

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