The Magic of Broths: Turmeric Cauliflower and Roasted Corn
- 1 medium cauliflower, divided into florets
- 2 teaspoons turmeric
- 1/2 small butternut squash, peeled and diced into 3/4-inch chunks
- 1 corn on the cob, kernels shaved off cob with a sharp knife
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons ras el hanout
- 2 cups vegetable stock
- 2 tablespoons ground almonds
- 4 tomatoes, diced
- 1 tablespoon tomato paste
- 2 tablespoons toasted sliced almond
- Olive oil
Preheat the oven to 400°F.
Carefully mix the cauliflower with the turmeric, 1 tablespoon of olive oil, and some salt.
Spread the florets on a small baking sheet. Coat the butternut squash with olive oil and spread the pieces on a second baking sheet. Bake the cauliflower for 15 minutes and the squash for a little longer, about 20.
Meanwhile, heat a little oil in a large saucepan over medium heat and cook the corn kernels until slightly charred. Remove the kernels, add 1 tablespoon of oil to the pan, and gently cook the onion, garlic, and ras el hanout for 10 minutes, stirring frequently.
Add the vegetable stock, ground almonds, corn, diced tomatoes, and tomato paste.
Simmer for 15 minutes.
When the vegetables have roasted, remove the pans from the oven and lower the temperature to 350°F. Spread the almond flakes in a small baking sheet and bake for 6 minutes. Watch them carefully as they burn easily.
Stir the cauliflower and butternut squash into the broth, bring to a boil, and season with salt.
Serve topped with the sliced almond.
About this recipe
"I love this exotically flavored North African broth with roasted cauliflower and the gentle spice of ras el hanout. The original recipe for this exotic seasoning was said to contain up to 50 spices including saffron and rose petals. Your store-bought version may have skimped on the saffron and swapped it for turmeric, but it will likely contain warming cardamom, cinnamon, nutmeg, cloves, cumin, ginger, and coriander." -- Nick Sandler