Instructions

Steam the cauliflower in a covered vegetable steamer for about 4 minutes or until crisp tender.

Transfer the steamed cauliflower to a bowl and set aside to cool.

In a separate bowl mix the yogurt, mayonnaise, curry powder, salt and pepper.

Whisk the ingredients until well blended.

Add the curry sauce to the cooled cauliflower and toss gently until well coated.

Add the grapes and parsley and toss again.

Top with the almonds and serve.

Makes four 1-cup servings.