Roasted Cauliflower and Peppers with Rainbow Chard, Shallots and Mushrooms
Serving Size:6|Prep Time:45minutes|Cook Time:35minutes
Directions
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
Ingredients
For the Sauce
  • 6tablespoonsraw cashew piecesabout 2 ounces
  • 2tablespoonswhite onionminced
  • 1/4headcauliflower with outer leavescut into florets, leaves sliced thinly
  • 1large clovegarlicpeeled, thinly sliced
  • 1small bay leaf
  • 1 1/2teaspoonswhite miso
  • 1/2teaspooncoarse salt
  • 1/2teaspoonfreshly ground black pepper
  • 3/4cupunsweetened cashew milkor sub soy or almond
For the Roasted Vegetables
  • 1red pepperstemmed, seeded and cut into 8 wedges
  • 3/4headcauliflower with outer leavescut into large florets, leaves cut into 1-inch pieces
  • 1teaspoonsmoked paprika
  • 2teaspoonsolive oil
  • 1/4teaspoonscoarse salt
  • 1/4teaspoonfresh ground black pepper
For the Chard, Shallots and Mushrooms
  • 1shallotpeeled and sliced
  • 1/2poundfavorite mushroomssliced or torn into 1/2 inch pieces
  • 1tablespoonmiso
  • splashwater, vegetable broth or tomato juice
  • 1/2head chardstemmed, 1-inch slices
  • 1/4teaspoon coarse salt (optional)
  • 1/4teaspoonfreshly ground black pepper
AllergensSoy, Tree Nuts