Jack Bishop

Fine-grain bulgur, sometimes labeled "good for tabbouleh," is essential to this recipe, because coarsely ground bulgur will not soften when soaked in boiling water. A late-season tomato salad or sautéed cherry tomatoes with Indian flavors complete this meal.

Sautéing the cauliflower before braising intensifies its naturally mild, sweet flavor. Yogurt is the braising medium here. It mellows the flavors of the curry and makes the cauliflower especially rich-tasting.