Roasted Cauliflower and Peppers with Rainbow Chard, Shallots and Mushrooms

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Roasted Cauliflower and Peppers with Rainbow Chard, Shallots and Mushrooms
Serving Size:6|Prep Time:45minutes|Cook Time:35minutes
Roasted Cauliflower and Peppers with Rainbow Chard, Shallots and Mushrooms

Ingredients

For the Sauce
  • 6 tablespoons raw cashew pieces about 2 ounces
  • 2 tablespoons white onion minced
  • 1/4 head cauliflower with outer leaves cut into florets, leaves sliced thinly
  • 1 large clove garlic peeled, thinly sliced
  • 1 small bay leaf
  • 1 1/2 teaspoons white miso
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup unsweetened cashew milk or sub soy or almond
For the Roasted Vegetables
  • 1 red pepper stemmed, seeded and cut into 8 wedges
  • 3/4 head cauliflower with outer leaves cut into large florets, leaves cut into 1-inch pieces
  • 1 teaspoon smoked paprika
  • 2 teaspoons olive oil
  • 1/4 teaspoons coarse salt
  • 1/4 teaspoon fresh ground black pepper
For the Chard, Shallots and Mushrooms
  • 1 shallot peeled and sliced
  • 1/2 pound favorite mushrooms sliced or torn into 1/2 inch pieces
  • 1 tablespoon miso
  • splash water, vegetable broth or tomato juice
  • 1/2 head chard stemmed, 1-inch slices
  • 1/4 teaspoon coarse salt (optional)
  • 1/4 teaspoon freshly ground black pepper

Directions

Print Recipe
To prepare the sauce
  1. In a small saucepan, boil the cashews for 5 minutes, then soak for 1 hour. Drain.
  2. Add the cashews, onion, cauliflower, garlic and bay leaf to a small saucepan. Add enough cold water to cover and bring the water to a simmer over medium-high heat. Cook at a gentle simmer until the cauliflower is tender, about 6 minutes.
  3. Strain reserving a ½ cup of the cooking liquid and discarding the bay leaf.
  4. Transfer to a blender. Add the miso, salt, pepper and on low speed, add the cashew milk. Liquefy the puree adding the reserved cooking liquid if necessary. Keep warm on the stove.
To prepare the roasted vegetables
  1. Preheat oven to 400°F.
  2. Line a baking sheet with foil or parchment.
  3. Put the peppers and cauliflower in a bowl and flavor with the paprika, oil, salt and pepper. Toss to distribute the flavors and distribute over the baking sheet. Place in the oven and roast for about 10 minutes, turn the vegetables and bake until tender, about 5–10 additional minutes. Remove from the oven when tender and hold warm.
To finish the dish
  1. Heat a sauté pan or wok over medium high heat and add the shallots and mushrooms, salt and pepper and dry cook while stirring for 2–3 minutes to wilt the vegetables.
  2. Add the miso, water and chard. Cover tightly with a lid and steam for a minute or two to steam the leaves. Remove the lid and spread the chard mixture over the bottom of a shallow bowl or serving dish.
  3. Mound the roasted vegetables on top and drizzle the sauce around and over the vegetables.
  4. Sprinkle with salt and pepper to taste.

Chef's Narrative

A colorful medley of vegetables with a creamy cashew sauce.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 150, Total Fat: 9g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 480mg, Potassium: 655mg, Carbohydrate: 13g, Dietary Fiber: 4g, Protein: 6g
Allergens:
Soy, Tree Nuts

Directions

Print Recipe
To prepare the sauce
  1. In a small saucepan, boil the cashews for 5 minutes, then soak for 1 hour. Drain.
  2. Add the cashews, onion, cauliflower, garlic and bay leaf to a small saucepan. Add enough cold water to cover and bring the water to a simmer over medium-high heat. Cook at a gentle simmer until the cauliflower is tender, about 6 minutes.
  3. Strain reserving a ½ cup of the cooking liquid and discarding the bay leaf.
  4. Transfer to a blender. Add the miso, salt, pepper and on low speed, add the cashew milk. Liquefy the puree adding the reserved cooking liquid if necessary. Keep warm on the stove.
To prepare the roasted vegetables
  1. Preheat oven to 400°F.
  2. Line a baking sheet with foil or parchment.
  3. Put the peppers and cauliflower in a bowl and flavor with the paprika, oil, salt and pepper. Toss to distribute the flavors and distribute over the baking sheet. Place in the oven and roast for about 10 minutes, turn the vegetables and bake until tender, about 5–10 additional minutes. Remove from the oven when tender and hold warm.
To finish the dish
  1. Heat a sauté pan or wok over medium high heat and add the shallots and mushrooms, salt and pepper and dry cook while stirring for 2–3 minutes to wilt the vegetables.
  2. Add the miso, water and chard. Cover tightly with a lid and steam for a minute or two to steam the leaves. Remove the lid and spread the chard mixture over the bottom of a shallow bowl or serving dish.
  3. Mound the roasted vegetables on top and drizzle the sauce around and over the vegetables.
  4. Sprinkle with salt and pepper to taste.

Chef's Narrative

A colorful medley of vegetables with a creamy cashew sauce.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 150, Total Fat: 9g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 480mg, Potassium: 655mg, Carbohydrate: 13g, Dietary Fiber: 4g, Protein: 6g
Allergens:
Soy, Tree Nuts

Ingredients

For the Sauce
  • 6 tablespoons raw cashew pieces about 2 ounces
  • 2 tablespoons white onion minced
  • 1/4 head cauliflower with outer leaves cut into florets, leaves sliced thinly
  • 1 large clove garlic peeled, thinly sliced
  • 1 small bay leaf
  • 1 1/2 teaspoons white miso
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup unsweetened cashew milk or sub soy or almond
For the Roasted Vegetables
  • 1 red pepper stemmed, seeded and cut into 8 wedges
  • 3/4 head cauliflower with outer leaves cut into large florets, leaves cut into 1-inch pieces
  • 1 teaspoon smoked paprika
  • 2 teaspoons olive oil
  • 1/4 teaspoons coarse salt
  • 1/4 teaspoon fresh ground black pepper
For the Chard, Shallots and Mushrooms
  • 1 shallot peeled and sliced
  • 1/2 pound favorite mushrooms sliced or torn into 1/2 inch pieces
  • 1 tablespoon miso
  • splash water, vegetable broth or tomato juice
  • 1/2 head chard stemmed, 1-inch slices
  • 1/4 teaspoon coarse salt (optional)
  • 1/4 teaspoon freshly ground black pepper
 

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