“This is the kind of dish that garnered tons of fans in FIG’s early days,” Lata says. “At one point we sold so much cauliflower that it became one cook’s full-time job to prepare it. Deceptively simple but well crafted, the texture of the cauliflower and acidity of the sauce made it one of the more celebrated dishes we made. So much so that, years after it has been removed from the menu, people still ask us for this recipe today.
As a young chef, I felt like this dish was potentially pedestrian in its concept. But I also learned that our guests sometimes like the simplest things—regardless of how it affects your ego. So, for those diehard FIG fans, here you go! (And our egos may have encouraged us to fancy up the original a bit).”
