Deconstructed Korma With Cauliflower Purée

The push to deliver vegan, gluten-free and dairy-free dishes that still resonate with all diners is intensifying. A standout example: the Crispy Cauliflower at The Kitchen American Bistro, where globally inspired small plates lead the menu. To rise to the challenge, Michael Bertozzi, chef/partner, focused on big flavors and plenty of texture. “I immediately thought about how Indian cuisine checks those boxes,” he recounts. “It’s full of different layers along with contrasting textures. I started thinking about vegetable dishes like curries, saag and dahls and finally landed on korma.”

Bertozzi opted to deconstruct the traditional dish. “The cauliflower and carrots are coated in a cornstarch slurry seasoned with garam masala and fried, while the cauliflower hearts become the ‘korma’ purée at the base of the plate,” he explains. Tamarind chutney adds sweetness and acidity, while coriander chutney brings brightness and spice. Crispy chickpeas contribute more texture and protein. A salad featuring mango, pickled red onion, mint and cilantro tops the dish.

“There are a million ways to cook cauliflower, and guests have seen them all. This spin on a korma provides both a standalone dish and a vegetable shareable,” says Bertozzi. “What started as a one-off challenge dish has become a core part of our menu.”

Read more Best of Flavor 2026