Broccoli Bagna Càuda

Ingredients for Broccoli Bagna Càuda

• 2 bunches broccoli (about 900g ), cut into florets, with stems peeled and cut into uniform pieces

• 2 tablespoons macadamia nut oil or fat of choice Kosher salt

• Kosher salt

• Freshly ground black pepper

• 6 anchovy fillets packed in olive oil (about half of a 60g can), drained and minced

• 60ml extra-virgin olive oil

• 2 garlic cloves, minced

• 1/2 teaspoons red pepper flakes

• Finely grated zest and juice from 1 medium lemon

How to make Broccoli Bagna Càuda

1. Preheat the oven to 204°C with the rack in the middle position.

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.

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.

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. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.