Baked potato and steamed broccoli go well together, especially when accompanied with add-ons like real butter, sour cream, aioli, green olives, shredded cheddar cheese etc., etc. This time I envisioned broccoli in a creamy sauce, but not a cheese sauce (as wonderful as that is). This is the way it went:
First I started the potatoes roasting by tossing bite sized chunks of red potatoes with olive oil and seasoning them with crushed cumin seeds, kosher salt and cayenne pepper flakes (without seeds). The potatoes were roasted in the oven at 400ºF for about an hour, and were turned partway through.
For the flavor and creamy elements of the broccoli sauce I used raw cashews and green mole powder. Green mole is made with ground pumpkin seeds and various chiles, spices and seasonings. I once put together a powdered mixture in an attempt to approximate the flavors in the green mole I had purchased. It wasn’t an exact duplication of flavors but was close and was very good. You can see what I did here.
I soaked raw cashews in boiling hot water for 15 or 20 minutes, added green mole powder (the store-bought version) and blended it to a smooth paste.
I repeatedly blended and tasted, adding more mole powder and water until it was sufficiently flavorful.
Using just a little water, I cooked and drained the broccoli, reserving the cooking water to add back into the sauce as needed. After chopping the cooked broccoli I mixed in the blended cashew/green mole paste.
The broccoli/green mole sauce over roasted potatoes was a meal in itself. The mole sauce had subtle heat which didn’t manifest until the third or fourth bite.