Cauliflower With Toasted Mustard Seeds

Tender cauliflowerets, cloaked in a mint-and-mustard flavored yogurt sauce and presented on a bed of lettuce. Served cold. Taken from the Sunset "More Low Fat Recipes" cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons mustard seeds
• 1  large head cauliflower, stem and leaves trimmed
• 1 1⁄2 cups plain nonfat yogurt
• 2  tablespoons dried mint
• 2  teaspoons sugar
• 1  teaspoon ground cumin
• 1  bunch red leaf lettuce, rinsed and crisped

Directions

1. Toast mustard seeds in a small frying pan over medium heat until seeds turn gray (about 5 minutes), shaking pan often. Set aside.
2. Cut cauliflower into bite-size flowerets, then place on a rack over 1 inch of boiling water in a 5 to 6 quart pan; cover and steam until tender when pierced (about 8 minutes). Immerse cauliflower in ice water until cool, then drain well on paper towels.
3. In a large bowl, mix yogurt, mint, sugar, cumin and 2 tbsp of the mustard seeds.Add cauliflower and mix gently to coat well.
4. To serve, arrange lettuce leaves on a platter. Spoon cauliflower mixture onto lettuce; sprinkle with remaining 1 tsp mustard seeds.