This recipe goes all the way back to 1980, when my mom and dad got married and bought their first cookbook, The Pleasures of Vegetarian Cooking, by the iconic and prolific Indian food writer Tarla Dalal (please stop what you are doing and Google this amazing lady, who published over one hundred books and is an absolute icon). Mom was looking for a vegetarian dish that could work as a dinner party showstopper, and discovered this idea in Dalal’s book. The chutney for this dish has evolved over the years as my mom has added little tweaks to make it really sing—but I’m obsessed with the current version, which is richer and heartier than your typical chutney thanks to the walnuts and peas, but still manages to taste light and bright. Eat the leftover chutney with anything and everything—grilled chicken, steamed rice, pasta, a piece of cardboard… you get the idea.

WHOLE ROASTED CAULIFLOWER WITH GREEN PEA CHUTNEY is excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.