Vegetarian Peas and Cauliflower in Spicy Yellow Yogurt Sauce

[Guest guest]

Vegetarian Peas and Cauliflower in Spicy Yellow Yogurt Sauce

 

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

1 cup 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.