Lunchbreak: Parachute chef Beverly Kim & Bon Appetit’s Andrew Knowlton makes a cauliflower dish & talks about the Chicago Gourmet

September 25, 2015

In a blender, puree garlic, buttermilk, cilantro, mint, yogurt, and garam masala and puree until as smooth as possible. Sprinkle in xantham gum while blender is going to help thicken and smooth. Puree for 10 more seconds. Add salt to taste. Preheat oven to …