Roasted Vegetables With Cashew Romesco

By Yewande Komolafe

Published December 22, 2021

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
4(865)
Comments
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Crisp yet fork-tender roasted vegetables get a spirited lift from a lively romesco sauce made with just a few ingredients. Each plays an important role: Roasted red peppers form the base of the sauce, cashews add creaminess and a bit of crunch, smoked paprika — along with other spices — provide a grounding depth. The sherry vinegar delivers a vibrant sparkle, and you can add more to your taste. Broccoli and cauliflower are the vehicles for the sauce here, but any combination of vegetables will work. The romesco will last for up to 1 week in the refrigerator in an airtight container. 

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Ingredients

Yield:4 servings

  • 1 ½ pounds broccoli (about 1 large head), trimmed and cut into 2½-inch-long florets 

  • 1 ½ pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets 

  • ½ cup extra-virgin olive oil

  • Kosher salt (Diamond Crystal) and black pepper

  • ¼ cup roasted unsalted cashews

  • 2 garlic cloves, peeled

  • 3 jarred roasted red peppers, drained (about 11 ounces)

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • 1 tablespoon sherry vinegar, plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 437 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 33 grams fat; 11 grams fiber; 1212 milligrams sodium; 12 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with ¼ cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.

  2. Step 2

    While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and ½ teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.

  3. Step 3

    Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.

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Ratings

4 out of 5
865 user ratings
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Comments

David Lewis

This makes a nice tart too. Pre-bake a puff pastry sheet lightly golden, about 20 minutes (first scored around the edge and pricked). Pre-bake the veggies 50%. Moderately slather sauce on the pastry, layer the half-baked veggies, then top with generous sauce. Finish baking.

Harry

Nuts add richness, body. Umami. Fat. So, the tahini/tofu suggestions are great. Consider avocado, garbanzo beans, and ... stewed mushrooms with nutritional yeast. Sunflower seeds. Roasted veggies are pretty good without a fatty dressing or dip, too, once you get used to it. I made hummus for decades. Substituted yogurt for some of the tahini, roasted sesame seeds for the rest of the tahini. Substituted apples for the yogurt. Vegan/reduced fat cooking will change your palate.

Laurel Touby

Because you might want to change things up. Or you might have a bunch of cashews you need to use up, as I do.

Katie W

I've made this twice and it's delicious. To lighten it up, I use less olive oil in both the vegetables and the sauce. I serve with brown rice and either fried halloumi cheese or white beans.

Katie W

This recipe was tasty and easier than it looks to make. I served it with fried halloumi cheese and rice.

quaas

Easy and excellent. Served roasted veggies with buttered gnocchi. Delicious.

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