Tangy Peas And Cauliflower

Tangy Peas And Cauliflower

"This pretty side dish gets its pleasant tangy flavor from creamy yogurt."
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Original recipe yields 8 servings

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  1. Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain.
  2. Combine remaining ingredients; pour over vegetables and toss to coat.


  • Nutritional Analysis: One 1/2-cup serving equals 70 calories, 96 mg sodium, trace cholesterol, 12 gm carbohydrate, 5 gm protein, trace fat. Diabetic Exchanges: 1 vegetable, 1/2 starch.
  • (C) 2002 Reiman Media Group, Inc.


Read all reviews 4
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I enjoyed this quite a bit. I did cut it down to 2 servings, so I eyeballed the spices. Theone thing I did differently was to nuke it all for just a few seconds before serving. This is my little...

I just did not like the cumin in this, but underneath it is a great vegetable side dish. I will leave the cumin out next time, up the lemon pepper to a tsp, use lemon zest instead of juice, and ...

This just didn't work for us. The flavors didn't complement each other at all - the cauli and cilantro was especially weird. Thanks anyway.

I had higher hopes for this one. It was easy,tasty,healthy, but lacking something. My 19 month old loved the peas. I did really like the dressing of non-fat yogurt, fresh lemon juice, etc. I use...

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