Romesco is a sauce from Morocco and Northern Africa. A wide range of recipes for it exist, and it’s easily customizable. But this is one of the easiest and best-tasting I have come across. It is good on any number of foods, including fish, shellfish, pork and roasted vegetables.

Ingredients

For 4

1 ½ pounds of broccoli, about 1 bunch or one large head cut into 2-inch florets

1 large cauliflower trimmed and cut into similar florets

½ cup olive oil

Kosher salt and freshly ground pepper

¼ cup unsalted roasted cashews

2 garlic cloves, peeled

3 jarred red peppers, about 11 ounces

1 tsp smoked paprika

½ tsp ground coriander

½ tsp ground cumin

1 Tbsp sherry vinegar, plus more to taste

PREPARATION

1. Heat oven to 425 degrees and spread broccoli and cauliflower on lined sheet pan in an even layer. Drizzle with ¼ cup oil, season with salt and pepper, and toss with hands to coat. Roast about 15-30 minutes until browning lightly and remove.

2. While vegetables roast, using food processor pulse the red peppers, cashews, paprika, coriander, cumin, vinegar and salt, and drizzle in 1/4 cup of olive oil. Taste and season as needed. It should be thick, but spreadable.

3. Transfer the roasted vegetables to platter, and spoon romesco over the top.

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