Roasted Vegetables With Cashew Romesco Recipe (2024)

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.

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.

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.

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!

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.

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.

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.

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.

Don't overblend the romesco! It's much better when nut pieces remain in the sauce.

What would be the best sub for cashews (nut allergy) that is still vegan? Silken tofu? Pumpkin seeds?

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.

This recipe was so tasty!

Tahini?

I prefer to roast my own peppers. Do jarred peppers come in vinegar or oil? Would I need to alter anything I wonder?

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!

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.

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…

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...

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.

Too much vinegar. Start with half as much and add to taste. Also, i like a bit more paprika

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.

This sauce is addictive!! It's so good!! And you will walk away with dragon breath (hello, garlic!), so plan your social life accordingly!

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

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 oilUsed regular not smoked paprika

Can this be made without a food processor? Maybe finely chop the nuts and garlic then do the rest with an immersion blender?

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.

Surprisingly yummy especially with some black lentils added

The romesco sauce is delicious. Going into my regular rotation.