Cauliflower

A caldin is a coconut curry, typical of Goa. Though caldins are made with fresh coconut milk in India, chef Cardoz uses Chaokoh brand canned unsweetened coconut milk. It's thicker and richer than other brands, and imparts a great deal of flavor. It's important not to let the caldin boil during cooking, or the coconut sauce will break.

The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.

Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.

There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.

It's low-fat milk, not cream, that gives this delicious side dish its richness. Try it with poached, grilled or roasted salmon steaks.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 25 min

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.

It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.

Broccoflower, a cross between broccoli and cauliflower, looks like green cauliflower and has a milder flavor than broccoli.

Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.

Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice.

Can be prepared in 45 minutes or less.

Active time: 25 min Start to finish: 1 hr

Active time: 35 min Start to finish: 45 min

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.

If you've never tried roasted cauliflower before, this dish will be a revelation.