How to Make It
In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Transfer the dip to a serving bowl and refrigerate until chilled.
In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes. Drain and rinse under cold water until cool. Drain well and pat dry.
To serve, arrange the broccoflower, celery, fennel and cucumber on a platter. Top the dip with the radish sprouts and serve.
One Serving 144 Calories, 5 gm Fat, 3.2 gm Saturated Fat, 16 gm Carbohydrates, 6.5 gm Fiber.