Roasted Romanesco with Herbed Cashew Cream Recipe

Roasted Romanesco with Herbed Cashew Cream

A simple combination of cashews, herbs, and water create a savory sauce for these romanesco "steaks." Let the blender make the sauce while you prepare the rest of the dish!

Total Time50 Minutes 45 Seconds
Yield
DifficultyIntermediate

Roasted Romesco with Herbed Cashew Cream.jpg

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

Herbed Cashew Cream:
2 cups 300 g roasted cashews
2 ½ cups 600 ml water
2 teaspoons onion powder
½ teaspoon garlic powder
3 sage leaves
1 fresh rosemary
¾ cup 20 g fresh parsley leaves, about 1/2 bunch
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
Roasted Romanesco:
1 454 g romanesco [or cauliflower or broccoli], cut into 6-8 large steaks
1 ½ cups 320 g roasted red bell pepper, strips
½ cup 65 g {Vegan Parmesan Cheese}

Herbed Cashew Cream:
2 cups 300 g roasted cashews
2 ½ cups 600 ml water
2 teaspoons onion powder
½ teaspoon garlic powder
3 sage leaves
1 fresh rosemary
¾ cup 20 g fresh parsley leaves, about 1/2 bunch
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
Roasted Romanesco:
1 454 g romanesco [or cauliflower or broccoli], cut into 6-8 large steaks
1 ½ cups 320 g roasted red bell pepper, strips
½ cup 65 g {Vegan Parmesan Cheese}

Herbed Cashew Cream:
2 cups 300 g roasted cashews
2 ½ cups 600 ml water
2 teaspoons onion powder
½ teaspoon garlic powder
3 sage leaves
1 fresh rosemary
¾ cup 20 g fresh parsley leaves, about 1/2 bunch
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
Roasted Romanesco:
1 454 g romanesco [or cauliflower or broccoli], cut into 6-8 large steaks
1 ½ cups 320 g roasted red bell pepper, strips
½ cup 65 g {Vegan Parmesan Cheese}

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
2. Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt and pepper into the Vitamix container in the order listed in secure the lid.
3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
4. Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
5. Shingle the steaks on top of the cashew cream (overlapping them slightly is okay.) Drizzle the remaining cashew cream sauce over the steaks, sprinkle the red pepper strips over top, and cover evenly with vegan Parmesan cheese.
6. Place into preheated oven for 30 to 35 minutes or until tender. Remove from the oven and cool slightly before serving.

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
2. Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt and pepper into the Vitamix container in the order listed in secure the lid.
3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
4. Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
5. Shingle the steaks on top of the cashew cream (overlapping them slightly is okay.) Drizzle the remaining cashew cream sauce over the steaks, sprinkle the red pepper strips over top, and cover evenly with vegan Parmesan cheese.
6. Place into preheated oven for 30 to 35 minutes or until tender. Remove from the oven and cool slightly before serving.

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 roasting dish and set aside.
2. Place cashews, water, onion powder, garlic powder, sage, rosemary, parsley, salt and pepper into the Vitamix container in the order listed in secure the lid.
3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
4. Once blending is finished, pour about 2 cups (480ml) of the cashew cream mixture into the bottom of the prepared roasting dish. Spread across the bottom of the dish evenly.
5. Shingle the steaks on top of the cashew cream (overlapping them slightly is okay.) Drizzle the remaining cashew cream sauce over the steaks, sprinkle the red pepper strips over top, and cover evenly with vegan Parmesan cheese.
6. Place into preheated oven for 30 to 35 minutes or until tender. Remove from the oven and cool slightly before serving.