Peas and Cauliflower in Spicy Yellow Yogurt Sauce (2 PTS)

Recipe Ingredients

1 cup	146g / 5.1oz	Cauliflower - broken into florets (small)
		- (1 1/2 pounds)
3 cups	711ml	Water
1 tablespoon	15ml	Salt - or to taste
1 cup	237ml	Frozen peas - tiny
2 cups	474ml	Plain low-fat yogurt
1 cup	93g / 3.3oz	Garlic clove - finely minced (large)
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Freshly ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper - or more to taste

Recipe 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.

Per serving: 110 Calories; 2g Fat (16% calories from fat); 8g Protein; 15g

Carbohydrate; 7mg Cholesterol; 1732mg Sodium; 2.5g fiber

Food Exchanges: 1/2 Starch/Bread; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat

Shared by: Angela, Healthy Recipes

Source:
The Instant Bean

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