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