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1
Preheat oven to 375 degrees.
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2
Heat the olive oil in a large heavy stockpot over medium-low heat.
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3
Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
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4
Saute, stirring often, until the mixture is juicy, about 15 minutes.
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5
Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
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6
Place the pearl onions in the boiling water; blanch about 1 minute.
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7
Drain.
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8
Transfer onions to ice water.
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9
When cool, peel them.
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10
Set aside.
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11
Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
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12
Add the sweet potatoes and tomato paste.
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13
Bring to a boil, reduce heat and simmer for 10 minutes.
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14
Add the cauliflower and pearl onions.
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15
Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
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16
Strain the liquid from the vegetables into a large pot.
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17
Stir together the water and cornstarch.
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18
Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
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19
Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
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20
(Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
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21
Bake about 30 minutes, or until the top is golden brown.
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22
CORNBREAD COBBLER TOPPING-------------.
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23
Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
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24
Work in the butter until incorporated.
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25
Mix in the milk until just moistened.
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26
Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.
