ABOUT THE RECIPE
By William Norwich
INGREDIENTS
1/2 large cauliflower, cut into florets (3 cups)
4 tablespoons extra virgin olive oil
Salt
1 medium onion, cut into small dice
2 garlic cloves, minced
1 tablespoon minced peeled ginger root
1/4 teaspoon hot red pepper flakes
1/2 pound yucca, peeled, cut into 1-inch chunks (Minot used daikon and turnips)
2 large tomatoes, peeled, seeded and chopped into large chunks
2 carrots, peeled and cut into 1-inch pieces
1 celery stalk, cut on the diagonal into 2 1/2-inch pieces
2 tablespoons soy sauce
1 pound kabocha, delicata or butternut squash, peeled, seeded and cut into 2-inch chunks
1 small sweet potato, peeled and cut into 1-inch pieces
1/4 cup creamy peanut butter
2 tablespoons ginger juice
1 scallion, cut into 1-inch pieces
1/4 cup chopped cilantro, and additionalfor garnish
1 pinch cayenne pepper
1/2 cup chopped, roasted unsalted peanuts for garnish
1 handful mizuna or other tangy greens, like watercress or arugula, for garnish.
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Preheat oven to 375 degrees. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes. Set aside to cool.
Heat remaining oil in a 4-quart saucepan over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic, ginger and pepper flakes and sauté for 5 minutes. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally. Stir in two cups of water, cover and bring to a boil over medium heat. Reduce heat and simmer partly covered for 10 minutes. Add the squash, sweet potato and 1 teaspoon salt and mix. Cover and cook for 15 minutes.
Add the roasted cauliflower and peanut butter to the stew and mix. Cook until heated through, about 5 minutes, stirring frequently. Stir in the ginger juice, scallion, cilantro and cayenne. Taste for seasoning. Stir in a little water if needed to make a nice coating sauce. Pour stew into a large bowl and sprinkle with peanuts and cilantro. Arrange bowl on a platter surrounded by greens and serve.
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