Roasted Vegetables With Cashew Romesco
Published Dec. 23, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds broccoli (about 1 large head), trimmed and cut into 2½-inch-long florets
- 1½pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets
- ½cup extra-virgin olive oil
- Kosher salt (Diamond Crystal) and black pepper
- ¼cup roasted unsalted cashews
- 2garlic cloves, peeled
- 3jarred roasted red peppers, drained (about 11 ounces)
- 1teaspoon smoked paprika
- ½teaspoon ground coriander
- ½teaspoon ground cumin
- 1tablespoon sherry vinegar, plus more to taste
Nutritional analysis per serving (4 servings)
437 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 12 grams protein; 1212 milligrams sodium
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
- 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.
- 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.
- Step 3
Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.
Private Notes
Comments
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.
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.
Because you might want to change things up. Or you might have a bunch of cashews you need to use up, as I do.
I doubled the recipe; used some awesome European jarred roasted red peppers, and pine nuts instead of cashews. We hardly ever have cashews on hand, but almost always have pine nuts, so I just might stick with pine nuts forever in this recipe. Served the sauce on roasted broccoli and Brussels sprouts, but the sauce TRULY shines on cauliflower. My favorite way to enjoy cauliflower now! Sauce keeps well in the fridge for quite a few days, up to a week. What a find - thank you!
This sauce is so, so good and it goes on any veggie dish! I just used it for stuffed zucchinis and it was great.
I have a friend from Catalunya and he really likes this version of romesco sauce.