Broccoli Bagna Càuda
Roasted broccoli florets tossed in a warm, flavorful sauce made with anchovies, garlic, and olive oil. This Italian-inspired dish combines the earthiness of broccoli with the rich, savory notes of traditional bagna càuda.
Ingredients
- •2 bunches broccoli
- •2 tablespoons macadamia nut oil
- •1 teaspoon Kosher salt
- •½ teaspoon black pepper
- •6 fillets anchovy fillets
- •¼ cup extra-virgin olive oil
- •2 cloves garlic
- •½ teaspoon red pepper flakes
- •1 medium lemon
Cooking Instructions
- 1.
1. Preheat the oven to 400°F with the rack in the middle position.
5 min
- 2.
2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
5 min
- 3.
3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
35 min
- 4.
4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
5 min
- 5.
5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.
5 min
