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Where it all began.

Place half of broccoli in skillet, and cook, without stirring, until very caramelized and deeply charred on one side, 2 to 3 minutes.Flip florets over, and cook until charred, 2 to 3 minutes.

Repeat procedure with remaining 2 tablespoons oil and remaining broccoli florets.. Toss broccoli with 1/4 cup black garlic vinaigrette, and season with additional salt to taste.Spread labneh or tzatziki, if using, on a serving platter, and top with broccoli.Sprinkle evenly with feta and sunflower seed kernels.. To Make Ahead.

Black garlic vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week.Serve leftovers with hearty greens or include as a dip with a charcuterie board.. Save.and her husband, Vivek Deora, grew up eating spicy goat curry.

Chauhan created this recipe, which is Rajasthani in style, based on what Deora's mother made when he was a child.

When you spoon up the spicy, savory goat curry along with the sweet saffron rice, you taste a medley of sweet, spicy and gamey flavors accented with the crunchy nuts.Slice each cabbage into 2 (2-inch-thick) planks.

Rub salt evenly over both sides of planks.. Pour water to a depth of 1 inch into a large pot.Bring water to a boil over high.

Place cabbage planks in a large steamer basket, and place steamer basket over boiling water in pot.Cover and reduce heat to medium; steam until cabbage is fork-tender, 30 to 40 minutes.