Cauliflower With Toasted Mustard Seeds |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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