|Cauliflower||2 Pound, cut into large florets (1 Head)|
|Cumin seeds||1 1⁄2 Teaspoon|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Chopped fresh mint||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
1. Place the cauliflower florets in a steamer pot, cover and steam over high heat until barely tender, about 4 minutes. Drain, then refrigerate to chill.
2. Meanwhile, in a small dry skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 30 seconds. Pound in a mortar, grind in a spice mill or chop with a knife to form a coarse powder.
3. In a large bowl, mix the cumin with the yogurt, mint, salt and pepper. Fold in the cauliflower and toss lightly to coat evenly. (The can be made up to 2 hours ahead; cover and refrigerate.) Serve slightly chilled.