Ingredients
1 1/2 pounds broccoli (about 1 large head), trimmed and cut into 2½-inch-long florets
1 1/2 pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets
1/2 cup extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
1/4 cup roasted unsalted cashews
2 garlic cloves, peeled
3 jarred roasted red peppers, drained (about 11 ounces)
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon sherry vinegar, plus more to taste
Directions
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.