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Roasted romanesco broccoli with cultured cashew and persimmon sauce

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What you need-

  • 1 head Romanesco broccoli
  • 4 tablespoons cultured cashew cream
  • 1-2 persimmons
  • 2 apples
  • 2 shallots
  • 1 tablespoon olive oil
  • seasoning

Preheat your oven to 375 degrees. Chop the apples, potato and shallots, drizzle with olive oil. I sprinkled on a little Italian herb spice and salt. Roast until soft.

Lightly core and cover the Romanesco broccoli with foil and roast for 30 minutes. Uncover and roast for another five for a little browning. Check from time to time to ensure it doesn’t burn.

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Place cultured cashew cream in the blender along with the flesh of the persimmon, 1/2 shallot, a pinch of salt, and a pinch of chipotle (optional). You can add other seasoning as desired.

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When everything is done roasting, drizzle the cream sauce on and serve! The light sweetness of the persimmon cashew sauce perfectly matches the sweetness in the roasted apples. It makes for a great sweet and savory dinner.