Tangy Peas and Cauliflower Recipe

Be the first to add a review
Publisher Photo
"My family loves vegetables, so I'm always looking for new and different ways to fix them," remarks Marie Hoyer of Hodgenville, Kentucky. This pretty side dish gets it pleasant tangy flavor from creamy yogurt.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings


  • 4 cups fresh cauliflowerets
  • 1 package (16 ounces) frozen peas
  • 3/4 cup fat-free plain yogurt
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cumin
  • Dash salt-free lemon-pepper seasoning

Nutritional Facts

1/2 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 96mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.


  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. Yield: 8-10 servings.
Originally published as Tangy Peas and Cauliflower in Quick Cooking January/February 1999, p39

Reviews for Tangy Peas and Cauliflower

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image