Clean and wash the cauliflower and divide it into small florets. Cook in boiling salted water for about 8 minutes. Clean, wash and cut the zucchini into sticks. Drain the cauliflower, rinse with cold water and let it cool down.
Stir yoghurt, crème fraîche and lemon juice until smooth. Season with curry, some cumin, salt and pepper. Mix the cauliflower and zucchini with the yoghurt dressing. Arrange on a plate and sprinkle with pumpkin seeds