For the next recipe in our Sous Chef Series, we'd like to introduce you to Chris Bradley. During his four years as sous chef of New York's heralded Gramercy Tavern, Bradley learned to coax maximum flavor from every ingredient. In his cauliflower soup, the underappreciated vegetable shines. Traces of coriander, cumin and curry temper its earthiness, and a swirl of citrus-spiked Greek yogurt cuts its sweetness. Next, Bradley will bring what he learned under Gramercy Tavern executive chef Michael Anthony uptown, where he'll run the kitchen at the Union Square Hospitality Group's new restaurant in The Whitney Museum of American Art.

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