Grilled Broccoli and Potato Salad with Smoky Chipotle Cashew Cream Sauce
- 4 cups of broccoli florets
- olive oil to drizzle
- ½ teaspoon garlic powder
- salt and pepper
- 12 ounces yellow creamer potatoes halved
- handful of raw cashews
- For the cashew sauce:
- 1 cup cashews soaked for at least 6 hours or overnight
- ½ cup water
- 1 garlic clove minced
- 1.5 tablespoons adobo sauce from a can of chipotle peppers in adobo + 1 pepper
- ½ ripe lime juiced
- 1/8 teaspoon smoked paprika
- salt and pepper
If using an oven, preheat to 400 degrees. Line a baking tray with parchment paper. If using a grill, preheat the grill to medium high, about 400-450 degrees.
In a large mixing bowl, add the broccoli and drizzle with olive oil. Toss to coat and season with half of the garlic powder, salt, and pepper and toss again. Transfer to a grill basket and set aside. If using an oven, place on one side of the prepared baking tray.
In the same large mixing bowl, add in the potatoes and drizzle with olive oil. Toss to coat. Season with remaining garlic powder, salt and pepper and toss again. Transfer to a grill basket. If using an oven, transfer to the prepared baking tray.
Grill both the broccoli and potatoes for 15-20 minutes, tossing the broccoli every 5 minutes or until broccoli is mostly fork tender. You may want to keep the potatoes on for an additional 5-10 minutes longer than the broccoli. Remove from the grill. If using an oven, roast for 25 minutes or until broccoli and potatoes are mostly fork tender.
While broccoli and potatoes cook, prepare the cashew sauce. Drain and rinse the cashews and place them in a high speed blender (I used a Nutribullet) along with the rest of the ingredients for the cashew sauce.
Finely chop the raw cashews and set aside.
Once broccoli and potatoes are done cooking, remove from heat and roughly chop the broccoli and potatoes. Transfer both to a large serving bowl and toss together. Drizzle with the chipotle sauce and top with chopped cashews. Serve.