Basic Pesto
Florence Fabricant
7363 ratings with an average rating of 5 out of 5 stars
7,363
15 minutes
Roasted Vegetables With Cashew Romesco
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
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.
Juliet
Why mess around with a Romesco recipe by using cashews? Just make it the usual way, with almonds. This NYTimes cooking website already has a good one, by Martha Rose Shulman.
Tony Maiorana
I literally make this once or twice a month. It’s one of our most favorite dishes and sauces in my house. We also add in roasted firm tofu and rice on the side to make it more substantial. This sauce is phenomenal.
Excellent
This dish is great as is but if you don't care about it being vegan, adding a little sheep's milk feta really takes it to the next level. If you don't care about it being vegetarian, blow your mind by adding chopped Spanish chorizo to the sheet pan with the veg. Soooo goood!
Allan L.
They are different concentrations, so the quantity needs to be changed. They are equivalent by weight, but by volume Morton's is a finer grind, so the volume in the recipe needs to be reduced by almost half to convert Diamond to Morton's.
Vicki
You can use about half of the amount of Morton's in a recipe calling for Diamond. NY Times recipes generally call for Diamond nowadays. There are interesting articles about the different forms of salt on the internet.
Susan
Use a good quality canned tomato, like Muir Glen. You may want to roast the tomato or cook off some of the liquid in a sauté pan prior to using.
Marcia
We love roasted vegetables but they can get a bit boring. The Romesco sauce brings it to another level. To make the sauce I crush the cashews and then use an immersion blender instead of a food processor (hauling it out and cleaning it is too much bother). The first time I made it I halved it as we were feeding only the two of us but it was so good that the next time I made the entire amount of sauce and used the leftover for grilled swordfish - lovely combo.
Jenny
Don't overblend the romesco! It's much better when nut pieces remain in the sauce.
LoJo
What would be the best sub for cashews (nut allergy) that is still vegan? Silken tofu? Pumpkin seeds?
nola2chi
I'm a vinegar nut and use substitutes often. A nice red wine would work well and often for health reasons and just being different use good apple cider vinegar. Hope you like it.
Cassie
This recipe was so tasty!
jsilberlicht
Tahini?
Jacalyn
I didn't have roasted peppers in a jar but did have some fresh so I roasted them along with the broccoli and cauliflower. They weren't part of the sauce but still added to the flavour which was delicious. I will make this again!
Tony Maiorana
This one has been a staple for years and the sauce is absolutely amazing and can go on a lot of things
KD
I prefer to roast my own peppers. Do jarred peppers come in vinegar or oil? Would I need to alter anything I wonder?
Patrice
This is a recipe that made me love cauliflower - at least roasted with the Romesco sauce. I love broccoli, but the cauliflower trumped the broccoli in this recipe!
Vida
Wow, the Romesco sauce is fantastic! I used only 1 clove of garlic. I roasted my own peppers. I used regular paprika (not smoked) and white wine vinegar instead of sherry vinegar. This recipe is a keeper.
Tabitha
I’ve been having this in bowls for lunch all week and I’m obsessed with the garlicky romesco sauce. Pairs great with a variety of veggies - roasted red cabbage (chopped thin, 425, 35min), roasted onions and tomatoes, squash, fresh avocado, a sprinkle of nuts and cheese…
Karen
This is quite good as is. Per the suggestion for a tart below, I placed some sauce on a couple of small cornmeal pizza crusts I got at Trader Joe's, then piled on the veggies and more sauce and baked. This was excellent. On a whim, I added some shredded mozzarella to one of the little "pizzas" before baking. This took it over the top; I'm making these for my next "finger food" party...
Lou
Made this tonight for our family and it was the best cauliflower and broccoli recipe I have ever had. I prepared the sauce a day in advance and it worked perfectly.
Chris Geiger
Too much vinegar. Start with half as much and add to taste. Also, i like a bit more paprika
willa
I really liked this recipe. The nuttiness of the cauliflower with the piquancy of the Romesco sauce was delicious. I also used an immersion blender as someone else suggested and it left the sauce wonderfully chunky. I used the leftover sauce added to an egg, spinach, and cheese omelet and everyone loved it. A keeper.
Aowyn
This sauce is addictive!! It's so good!! And you will walk away with dragon breath (hello, garlic!), so plan your social life accordingly!
Nina
Made this almost as written Romesco sauce is delicious and very easy. Will definitely add this too my repertoire. I cooked the cauliflower in a separate pan as it needed longer than the broccoli to get to be really crispy Next time I will try a more traditional romesco with almonds
nicole
Loved this. Easy and forgiving sauce made from things mostly around the pantry. For summer, do veggies on the grill! We did eggplant and red pepper and it was delicious. Great adaptation from a traditional almond dish foe those who can’t eat almonds (like my hubby) Subs: Used only 1/4 c oil Used regular not smoked paprika
Kathryn
Can this be made without a food processor? Maybe finely chop the nuts and garlic then do the rest with an immersion blender?
Marcia
We love roasted vegetables but they can get a bit boring. The Romesco sauce brings it to another level. To make the sauce I crush the cashews and then use an immersion blender instead of a food processor (hauling it out and cleaning it is too much bother). The first time I made it I halved it as we were feeding only the two of us but it was so good that the next time I made the entire amount of sauce and used the leftover for grilled swordfish - lovely combo.
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