NYT Roasted Vegetables With Cashew Romesco

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That sauce is amazing. We dipped crackers in it for a hummus-like dip too.

INGREDIENTS

  • 1 ½ pounds broccoli (about 1 large head), trimmed and cut into 2½-inch-long florets 
  • 1 ½ pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets 
  • ½ cup extra-virgin olive oil
  •  Kosher salt (Diamond Crystal) and black pepper
  • ¼ cup roasted unsalted cashews
  • 2 garlic cloves, peeled
  • 3 jarred roasted red peppers, drained (about 11 ounces)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 tablespoon sherry vinegar, plus more to taste I used white wine vinegar

PREPARATION

  1. Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 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. 
  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 1/2 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. 
  3. Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately. 

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