Separate cauliflower into flowerets and boil with fresh peas in about 4 cups of salted water until still slightly crunchy (about 4 minutes). If using frozen peas, add to water during last 30 seconds of cooking time. Drain and cool.

In a large glass or ceramic bowl, stir together yoghurt, salt, and cumin. Fold in cooled vegetables. Season with black and cayenne pepper to taste. Serve at room temperature or chilled. Refrigerate leftovers.

Makes 4 to 6 servings.

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