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Ingredients
½ 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
¼ teaspoon hot red pepper flakes
½ 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 ½-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
¼ cup creamy peanut butter
2 tablespoons ginger juice
1 scallion, cut into 1-inch pieces
¼ cup chopped cilantro, and additionalfor garnish
1 pinch cayenne pepper
½ cup chopped, roasted unsalted peanuts for garnish
1 handful mizuna or other tangy greens, like watercress or arugula, for garnish
Nutritional analysis per serving (4 to 6 servings)
42 grams carbs; 372 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 7 grams fiber; 794 milligrams sodium; 10 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Fine, but not worth making again.
SO good! And filling. Only had 1/3 of yucca so mixed with turnips. Used butternut squash and batata. Also since my tomatoes were very meaty I thinned with 2 cups chicken stock. Perfect amount of heat from pepper flakes/cayenne. A bit sweeter than I prefer despite no-sugar-added peanut butter.
Recipe was a hit. Used a whole head of cauliflower and skipped the turnip. No need to peel the potato.