Cut off the stalk of the cauliflower and broccoli into coarse florets and wash. Bring water to a boil with 1.5 tsp. salt, 5 tsp. sugar and dash of vinegar or lemon juice. Cut stems of florets crosswise and cook cauliflower and/or broccoli until al dente. Stir marinade of half cup yogurt, half tsp curry powder, tsp honey, half tsp salt and vinegar or lemon juice to taste. Drain the cauliflower and/or broccoli, chop it a bit and pour the marinade over it. Garnish with chopped tomato or chopped red bell pepper.