Yeah, having sou chefs can make all the difference, and when I'm a good group I actually prefer cooking with them like that - sounds fun!

Um, it's pretty good - I treated it as a cold barley salad with tofu, and the eggplant raita-y stuff at lunch with a red pepper. I think I put in a bit much coriander seed, but I'm guessing that if I add some more yogurt to the raita and mix it all together so it's more distributed it'll be better. Next time I think I'll start with a recipe - maybe even your cauliflower, cuz Yum!