3/4 lb. fresh English peas
2 c. water
4 c. sm. cauliflower flowerets
1/4 tsp. salt
3/4 c. plain low-fat yogurt
3 tbsp. chopped fresh cilantro
1 tbsp. lemon juice
1/4 tsp. ground cumin
Dash of white pepper

Shell and wash peas. Bring 2 cups of water to a boil in a large saucepan; add peas and cauliflower. Cover and cook 7 minutes or until crisp-tender; drain well and place in a bowl. Add salt; toss well.

Combine yogurt and next 4 ingredients; stir well. Pour over cauliflower mixture; toss gently. Yield: Four 1 cup servings.