Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Charred Broccoli Spears with Cashew Cheese Sauce and Pepita Salsa
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- Level: Easy
- Total: 1 hr 20 min (includes soaking time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 247
- Total Fat
- 17 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 267 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 10 grams
This is not your typical cheesy broccoli. We char broccoli spears for smoky flavor, then drizzle them with a creamy, dairy-free cashew sauce, then top it all off with a colorful toasted pepita and tomato salsa. Inspired by nachos, it’s a healthy, fun and festive side dish that’s sure to impress holiday guests.
- Level: Easy
- Total: 1 hr 20 min (includes soaking time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 247
- Total Fat
- 17 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 267 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 10 grams
Ingredients
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Directions
- Bring 2 cups water to a boil in a small saucepan over high heat. Place the cashews in a medium heatproof bowl and pour the boiling water over the cashews. Let the cashews soak and soften until the water cools, about 1 hour.
- Prepare a grill for medium-high heat.
- Cut each head of broccoli into florets from the head through the length of the stem, producing florets with long stems attached. Transfer the florets to a large bowl, add 2 tablespoons of the olive oil, season with 1/2 teaspoon salt and several grinds of pepper and toss to coat; set aside.
- Add the red onion, pepitas, cilantro, honey, tomatoes, 1 tablespoon of the jalapeño and the remaining 2 tablespoons olive oil to a medium bowl. Season with 1/4 teaspoon salt and several grinds of pepper and stir to combine.
- Drain the cashews and transfer to a blender. Add the almond milk, nutritional yeast, vinegar, cumin, garlic powder, cayenne, paprika, turmeric and remaining 1 tablespoon jalapeño and blend until smooth. Season with 1/4 teaspoon salt and several grinds of pepper.
- Grill the broccoli, turning the florets occasionally, until charred and slightly tender, about 8 minutes. Transfer to a large platter, pour over the cashew cheese sauce and garnish with the pepita salsa.
Cook’s Note
To cook the broccoli in the oven, position an oven rack in the middle of the oven and preheat the broiler to the highest setting. Broil the broccoli florets on a baking sheet, tossing occasionally, until charred and slightly tender, 6 to 8 minutes.
