Equipment
* optional
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 469 kcal
- Protein
- 11 g
- Carbohydrates
- 29 g
- Fat
- 38 g
- Fiber
- 10 g
- Sugar
- 9 g
- Sodium
- 599 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 1260 mg
- Calcium
- 135 mg
- Iron
- 4.1 mg
- Magnesium
- 113 mg
- Phosphorus
- 293 mg
- Zinc
- 2.2 mg
- Vitamin A
- 242 mcg
- Vitamin C
- 335 mg
- Vitamin E
- 6.1 mg
- Vitamin K
- 224 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.33 mg
- Niacin
- 2.2 mg
- Folate
- 208 mcg
- Water
- 310 g
Sources: Aggregated Public Data, USDA FoodData Central
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).
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.
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.
Storage
Refrigerator: 3 days — Store sauce and vegetables separately for best texture.
Reheating: Reheat vegetables in a 180°C (350°F) oven until warm. Serve sauce at room temperature.
Troubleshooting
Vegetables are soggy instead of crisp
Cause: The sheet pan was overcrowded, causing the vegetables to steam.
Fix: Increase the oven temperature to 230°C (450°F) for the final 5 minutes.
Prevention: Use a larger pan or two separate pans to ensure space between the florets.
Romesco sauce is too thin
Cause: The jarred peppers were not drained thoroughly.
Fix: Add an extra tablespoon of cashews and blend again to thicken.
Prevention: Drain peppers in a colander and pat dry with paper towels before blending.
Cultural Context
Romesco sauce is a classic Spanish condiment, originating from the Catalonia region. Traditionally made with tomatoes, roasted peppers, nuts, and bread, it's often served with seafood or grilled meats. This cashew variation offers a rich, nutty twist on the traditional recipe, making it a versatile accompaniment to vegetables.
