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.
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.
I love this sauce and I make it without garlic and with peppers that I roast instead of jarred. So good, smooth, sweet and savoy. If I run out of smoked paprika, regular with a 1/4 tsp of Liquid Smoke works well as does a dollop of almond butter if I don’t want to futz with toasting cashews. Great with steamed broccoli, any roasted veg, mixed with cream cheese as a dip…yum
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