Beef and Cauliflower with Almonds - serves 4

2/3 cup plain low-fat yogurt
1 tbsp cornstarch
2 tsp curry powder
1/4 cup honey mustard
1 lb Top Sirloin Grilling steak, cut into 1/2 inch cubes
4 cups small cauliflower florets
10 oz beef broth
1/2 pound snow peas, defrosted
4 cups hot cooked fusili
1/4 cup toasted slivered almonds (optional)

Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
Heat a large oiled non-stick skillet over high heat. Add meat and sauté 3 minutes or until browned. Remove from skillet and set aside.
Add cauliflower and broth; cover, reduce heat and simmer 3 minutes. Return meat to skillet; stir in yogurt mixture.
Add snow peas and bring to a boil; cook 2 minutes, stirring gently. Toss with pasta before serving. Garnish with toasted almonds, if desired. Good served cold as a luncheon salad.