Name: Roasted Vegetables With Cashew Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 680 g broccoli; 680 g cauliflower; 60 ml olive oil; 2 g salt; 1 g black pepper; 60 g roasted unsalted cashews; 2 garlic; 3 jarred roasted red peppers; 2 g smoked paprika; 1 g ground coriander; 1 g cumin; 15 ml sherry vinegar; 3 g salt; 60 ml olive oil

Equipment

Sheet pan

or Large baking tray

Food processor

or High-speed blender

Serving platter*

or Large dinner plates

* optional

Ingredients

4 servings

Roasted Vegetables

680 g broccoli, trimmed and cut into 6cm florets
680 g cauliflower, trimmed and cut into 6cm florets
60 ml olive oil
2 g salt
1 g black pepper

Cashew Romesco

60 g roasted unsalted cashews
2 garlic, peeled
3 jarred roasted red peppers, drained
2 g smoked paprika
1 g ground coriander
1 g cumin
15 ml sherry vinegar
3 g salt
60 ml olive oil

Nutrition (per serving)

469

Calories

11g

Protein

29g

Carbs

38g

Fat

10g

Fiber

Sugar

599mg

Sodium

Method

Preheat the oven to 220°C (425°F).

Place broccoli and cauliflower on a sheet pan. Drizzle with 60ml olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.

Roast the vegetables for 25 to 30 minutes at 220°C (425°F).

25mLook for: Edges are lightly brownedFeel: Tender when pierced with a fork

While vegetables roast, place cashews and garlic in a food processor. Pulse until the mixture is finely chopped.

Add the roasted red peppers, smoked paprika, coriander, cumin, and 15ml sherry vinegar to the food processor. Pulse to combine.

Turn the food processor on and gradually pour in the remaining 60ml olive oil. Continue processing until the sauce is smooth.

Look for: Sauce is uniform and thick

Arrange the hot vegetables on a platter. Spoon the romesco sauce over the top and serve immediately.

Chef's Notes

For perfectly roasted vegetables, ensure they are cut into uniform florets to promote even cooking. Don't overcrowd the baking sheet; use two if necessary to allow for proper caramelization.
To enhance the flavor of the cashews and garlic in the romesco, you can lightly toast the cashews in a dry pan before processing, and consider roasting the garlic cloves for a sweeter, milder flavor.
The consistency of the romesco can be adjusted by adding more or less olive oil. For a thicker sauce, use less; for a thinner sauce, add a tablespoon or two of water or vegetable broth.
Taste and adjust seasoning for the romesco before serving. Smoked paprika is key for its characteristic smoky depth, but feel free to add a pinch of cayenne for a touch of heat.