This time of the year the chill is in the air and the need for comfort food never fails to satisfy our creaturely comforts. This year’s harvest is abundant of cauliflower or Romesco broccoli. With so many people increasingly aware of seasonal ingredients and quality produce, this is the perfect easy and flavorful recipe for vegetarian lovers and meat lovers alike. Adjust portions to serve as a side or full entrée.
Click through for the recipe to this beautiful dish.
Recipe: Saffron 59 “Ratatouille” with lemongrass galangal broth
Estimated Time: 45 min – 1hr
Serves 8 guests as main entrée
Ingredients:
1 large onion, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 red bell pepper diced
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon turmeric
1 pinch of cayenne
1 teaspoon chili paste in soybean oil
1 tablespoon tom yum paste
1 lb chopped tomatoes
2 cups vegetable broth
1 cauliflower, cut into small florets
2 carrots peeled and sliced into ½ round
1 asian eggplants, cut into 1 inch cube
1 yellow squash, cut into 1 inch cube
Optional
1 teaspoon fish sauce
juice from half of lime
cilantro leaves for garnish
Instructions:
Sprinkle salt and pepper and olive oil on vegetable
Roast the vegetables separately at 400° for 30 min
Brown onions, garlic, and ginger, add dried spices and chilies
Add chopped tomatoes, vegetable broth, leave uncovered
Stir the bottom to prevent from scorching and let the broth cook for 10 minutes in medium flame
Take roasted vegetable, mix with broth, stir
Reduce heat, simmer until flavor have marinated and vegetable are cooked thoroughly
Apply seasoning with salt pepper, fish sauce (optional), lime juice
Garnish with cilantro leaves
*vegetables can be substituted with string beans, okra, and cabbage or any other seasonal produce
