As it seemingly has become a tradition in this household, tonight was Indian night. This recipe was pulled from Lord Krishna’s Cuisine, a thick tome of an Indian cookbook. It was very easy(another pattern?). I sauteed whole spices and ginger, then browned pieces of cauliflower and potatoes, then added quartered tomatoes and another mix of spices, covered and steamed, until tender. Ambre thought the cauliflower was perfectly cooked and was better than Wegmans dish that inspired her to choose this recipe. My third revision of my Roti recipe worked great as well, less water, better workability. Overall, a welcome success from the first recipe we chose in this cookbook.