African Groundnut Stew

• 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

1. Preheat oven to 375 degrees.
2. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss.
3. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes.
4. Set aside to cool.
5. Heat remaining oil in a 4-quart saucepan over medium heat and saute the onion until translucent, about 5 minutes.
6. Add the garlic, ginger and pepper flakes and saute for 5 minutes.
7. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally.
8. Stir in two cups of water, cover and bring to a boil over medium heat.
9. Reduce heat and simmer partly covered for 10 minutes.
10. Add the squash, sweet potato and 1 teaspoon salt and mix.
11. Cover and cook for 15 minutes.
12. Add the roasted cauliflower and peanut butter to the stew and mix.
13. Cook until heated through, about 5 minutes, stirring frequently.
14. Stir in the ginger juice, scallion, cilantro and cayenne.
15. Taste for seasoning.
16. Stir in a little water if needed to make a nice coating sauce.
17. Pour stew into a large bowl and sprinkle with peanuts and cilantro.
18. Arrange bowl on a platter surrounded by greens and serve.

cauliflower, extra virgin olive oil, salt, onion, garlic, ginger root, hot red pepper, yucca, tomatoes, carrots, celery stalk, soy sauce, butternut squash, sweet potato, peanut butter, ginger juice, scallion, cilantro, cayenne pepper, peanuts, handful mizuna

Taken from cooking.nytimes.com/recipes/9014 (may not work)