Roasted Broccoli with Horseradish Cashew “Cream”

(6 servings)


2 lbs broccoli crowns, cleaned and cut into florets
1 TBSP olive oil
2 cloves garlic, minced
1 cup raw cashews
½ TBSP prepared horseradish to taste
1 TBSP fresh lemon juice
½ tsp salt
Sprinkle crushed red pepper flakes or freshly ground peppercorns


Preheat oven to 400°F. Combine oil and minced garlic and toss with broccoli florets to coat well. Lay broccoli on a baking sheet and roast until just crisp-tender and starting to brown on the tips of florets. In the meantime, combine cashews, horseradish, lemon juice, and just enough water to cover (approx ¾ to 1 cup water) in a blender or food processor. Blend until smooth and creamy. Add salt to taste and more water if necessary to reach desired consistency. Sauce should be pourable but still thick and creamy. Plate cooked broccoli on a serving dish and drizzle cashew cream over top, only using what you need (keep the leftover sauce for another use!). Garnish with a sprinkle of crushed red pepper.

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