The basic recipe appears on p257 of Alice Water's "The Art of Simple Food". I have made this dish many times but now I find I always tailor the recipe more to my taste buds and the occasions it is being served at. I love cauliflower and chili, coriander and mint, home-made chicken broth, and cumin and coriander spices. To love Alice's work is to adore David Tanis' work as well. For 25 years he was, until recently, the co-head chef at Chez Panisse. Here is my respectful take on their work. I am including it because it is too good not share with the world.

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