Roasted Bagna Cauda Broccoli

By • January 15, 2010 • 82 Comments



Author Notes: This dish reminds me of bagna cauda, with a twist. This rendering adds a few classic Caesar salad flavors, and toasted almonds, for fun. - mariaraynalmariaraynal

Food52 Review: For a dish that's packed with assertive flavors -- garlic and anchovy -- it also contains a whole lot of subtlety. Roasting the broccoli caramelzes the tips, giving it both a little crispness and nuttiness. The nut flavor is echoed in the toasted almonds and a squeeze of Meyer lemon perks up the whole. This is a dish that's easy enough for a weeknight meal and impressive enough for a dinner party. - A&MA&M

Serves 4

  • 1 head of broccoli, chopped into florets
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 anchovy fillets
  • a splash of white wine
  • a big squeeze of lemon, preferably Meyer
  • Parmesan cheese, for dusting
  • 1/4 cup sliced or slivered almonds, toasted
  • salt and pepper, to taste
  1. Preheat oven to 425. Arrange broccoli florets on a Silpat or parchment-lined cookie sheet. Season with salt and pepper and drizzle with olive oil. Roast for 20-25 minutes and remove.
  2. In a small skillet, melt butter and olive oil over medium heat. Add garlic and anchovy and saute for about three minutes. Add wine and lemon and allow to reduce for a minute or two. Season with black pepper if desired.
  3. Meantime, in another small skillet over medium heat, toast almonds until they are lightly browned, taking care not to burn them.
  4. Drizzle sauce and sprinkle almonds and parmesan cheese over broccoli, then serve. Or, dip the broccoli in the sauce at the table. Enjoy!
Jump to Comments (82)

Tags: savory, Side Dishes

Comments (82) Questions (1)

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3 months ago bistrobistro

Delish!! I loved the sauce. Will make it again and again.

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about 1 year ago hayley.marcus

After you make the sauce, what do you do with the anchovy filets - chop them up, remove them, or something else?

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about 1 year ago mariaraynal

The anchovy fillets should melt into the sauce. You can also chops them up before adding them to the pan if you prefer.

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over 1 year ago Sasutan

Yum. this is very good! its definitely a keeper!

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over 2 years ago Eric W

Awesome. Subbed colatura for the anchovies, left out salt - cheese, colatura are enough.

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over 2 years ago Westminstress

This was delicious! I subbed pinenuts for almonds and had no white wine, so used extra Meyer lemon for acidity. Served over polenta, and everybody loved it! Thanks for the great recipe.

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over 2 years ago lschrive

This is delicious! My 21 month old daughter ate most of it before her Dad and I could get some! Thank you for this! Will try the dressing on other vegetables too!

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over 3 years ago bottomupfood

This was incredible. I love the dressing on lots of other vegetables, too! Really good paired with a vegetable and a bit of polenta on the side.

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about 3 years ago mariaraynal

You could even layer the broccoli atop the polenta and pour on some extra dressing... Bet that would be delicious too. Thanks for the idea!

Coopers

over 3 years ago aussiefoodie

I was looking for a new way to cook broccoli, to perk up a weekend dinner at home. This was delicious! Roasting the broccoli gave it a whole new take, and the flavors of garlic, anchovies and lemon really gave the dish so much pizzaz! Thank you - so much better than boring steamed veg!

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about 3 years ago mariaraynal

Thanks! One of the days I'm going to try the dressing over steamed veggies to shake things up.

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over 3 years ago editrix

I thought I was a fan of roasted broccoli (and pretty much any other roasted veggie, especially those of the cruciferous sort) before . . . but your recipe has made me an evangelist! My mods: I used half and half proportions of butter and olive oil; I toasted a mixture of half almonds, half pine nuts since that was what I had on hand; and I grated some lemon zest into the bagna cauda for a little extra ooh-la-la. The anchovy umami blends with the nutty broccoli and toasted nuts in the most ingenious way, and I love the spark of citrus and wine to balance it out. Thank you for a recipe I'll go back to again and again (and again)!

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over 3 years ago mariaraynal

Great edits to the recipe, and I love your user name! Thanks for making the recipe and posting about it!

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over 3 years ago cookinginvictoria

I made this tonight, and it was devoured by my family. The flavors are so vibrant -- I loved the combination of anchovies, garlic and lemon in the sauce. No almonds in the house, so I substituted pine nuts. Such a yummy recipe -- I will definitely make this again. So nice to have another broccoli recipe in my arsenal. My five year old daughter loves eating broccoli so I am always looking for new ways to prepare it.

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over 3 years ago mariaraynal

I'll bet the pine nuts were fantastic. I love to hear when kids enjoy eating broccoli and this recipe. Thank you for commenting!

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over 3 years ago NuM NuM

This was INSANELY delicious! I could eat this all day everyday - what a pleasant surprise. Thanks for the recipe

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over 3 years ago mariaraynal

Thank you so much for your comment -- loved reading it!

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over 3 years ago stinkycheese

This was delicious. I used cauliflower, and could imagine adapting this to many other roasted veggies. Thanks. It's the perfect way to "hide" anchovies, which my husband says he doesn't like. ;-)

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over 3 years ago mariaraynal

I've found that so many people think they don't like anchovies until they taste them in a sauce or dressing like this. Cauliflower is a great idea. Thrilled that you enjoyed it!

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over 3 years ago ees

I made this tonight and it was amazing! I left out the anchovies and it still turned out perfectly. Thank you for the recipe!

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over 3 years ago mariaraynal

I'm so glad you enjoyed it!

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

Looks delicious. I think I'd also like this treatment for Broccoli Rabe.

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over 3 years ago mariaraynal

What a great idea. Let me know if you ended up making it with rabe.

Minimallyinvasive

about 4 years ago Minimally Invasive

This was phenomenal. I made it last night without the almonds (we were out), added a BIG pinch of red pepper flakes and served it over pasta. I'm so glad I made enough for leftovers tonight. Great recipe!

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about 4 years ago mariaraynal

I'm so glad you liked it, and I'm going to try it over pasta too. Smart thinking!

Monica1

over 4 years ago Tribeca Mom

Just made it again. yummmy! My husband , kerry proposed to me on Valentines day 9 years ago, so I'm making a pre-Vday special dinner.

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over 4 years ago mariaraynal

How sweet -- love it! Thanks.

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over 4 years ago SallyM

This is the tastiest broccoli ever! Thank you for a great broccoli recipe!

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over 3 years ago mariaraynal

Really happy you liked it, thanks for commenting!

Kabul1

over 4 years ago jifferb

just made this - LOVED it! will make it again and again, thank you!

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over 4 years ago mariaraynal

Great to hear that you enjoyed it!

Ry_400

over 4 years ago melissav

We had this for dinner last and it was delicious!

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over 4 years ago mariaraynal

I'm so happy to hear it, thanks for sharing. : )

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over 4 years ago Savorykitchen

Making this tonight for dinner - can't wait!

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over 4 years ago Savorykitchen

This was side for us last night with some grilled lamb - the anchovies were a really delicious counterpoint to the lamb. I mad ea few changes based on what I had at hand and the rest of menu: I used white anchovy fillets instead of canned or salt-packed, and I used crunchy breadcrumbs instead of nuts b/c I had them close to hand in the kitchen and I left out the cheese b/c the rest of the meal was already sort of rich.

Really delicious, thanks for sharing.

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over 4 years ago mariaraynal

Great edits to the recipe -- I definitely plan to try all the great adaptations.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I made this last night and our friend who was over for dinner said it was the best broccoli he has ever eaten!!!!

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over 4 years ago mariaraynal

Yay, great to hear!

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over 4 years ago roryrabbitfield

I made this again tonight, using steamed lacinato kale instead of broccoli. I ate a huge bowlful, it is so yummy.

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over 4 years ago mariaraynal

Smart thinking. I bet cauliflower would be great, too. Thanks!

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over 4 years ago mariaraynal

Thanks again for all your wonderful comments and ideas!

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over 4 years ago Maria Teresa Jorge

Congratulations, brilliant recipe.

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over 3 years ago mariaraynal

Thank you. High praise, coming from you!

Monkeys

over 4 years ago monkeymom

Wow was this totally amazing. Thanks so much for this...we eat so much broccoli in my house...it is great to have some options that make me look forward to eating it!

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about 3 years ago mariaraynal

Always good to have options...

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over 4 years ago teemee

Delicious! This is a keeper - Thank you!!!

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about 3 years ago mariaraynal

Thank you!

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over 4 years ago Lizthechef

OK, I finally have a reason to make me want to live in San Diego and NOT move back to NYC - our Meyer lemon trees...Hey, it has been over 30 years -

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about 3 years ago mariaraynal

I am so envious of those Meyer lemon trees.

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over 4 years ago roryrabbitfield

I made this last night, with my various substitutions (prefer to use what I have rather than buy new stuff). I used mostly caulliflower, but a few pieces of broccoli too. Roasted cauliflower is amazing, I think. I used walnuts instead of almonds, also very tasty. I increased the anchovies because I love them. Left out wine, didn't have any. Forgot to add cheese! Still, I think what I made was very close in spirit to the original recipe and I must say it was amazing! I will make this many times.

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over 4 years ago mariaraynal

I'm loving all the variations you all are creating! Thanks for making the recipe and commenting!

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over 4 years ago Littlepots

I make this dish fairly often in our house. I generally substitute breadcrumbs (panko works well here) for nuts, which I add in at the end to soak up any last bits of goodness from the sauce. Aleppo pepper adds a nice heat element to this as well.

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over 4 years ago mariaraynal

More excellent ideas. I'm going to get into the kitchen and experiment.

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over 4 years ago FreshLemonZest

So good, we all went back for 3rds!

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over 4 years ago mariaraynal

That's so great to hear, thanks for posting!

Monica1

over 4 years ago Tribeca Mom

This is the second time I've made this dish in less than a week...and I had to stop myself from making it last night. Love the anchovy/garlic flavor on a veggie that my whole family LOVES. Yes, even my 7 year old!

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over 4 years ago mariaraynal

I love that your 7 year old will eat broccoli -- glad that you can add this to your repertoire!

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over 4 years ago dinnerthyme

I made this dish last night but with pine nuts instead of almonds. It was delicious! My family loved it. I will make this again for friends.

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over 4 years ago mariaraynal

Great idea to add pine nuts. I'll try it myself! So glad you enjoyed it!

Annalbu

over 4 years ago AppleAnnie

I made this tonight, and even without some of the ingredients it was still the best broccoli I ever made. I used toasted sesame oil instead of the olive oil, and it helped pinch hit for the missing anchovies.

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over 4 years ago mariaraynal

Great, thanks! Toasted sesame oil sounds wonderful.

Heather_cooking

over 4 years ago sweet enough

this looks divine. I can't wait to try it.

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over 4 years ago mariaraynal

Let me know your thoughts, if you do.

Me3

over 4 years ago menumaniac

What a wonderful combination of flavours. I adore lemon, anchovies and garlic. And, I adore them even more on top of this broccoli. Fantastic recipe and one that I will make again and again. Mazel Tov Maria from FreshEats! Nice to see you as a finalist!

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over 4 years ago mariaraynal

Hope you like it! Thanks!

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over 4 years ago KelseyTheNaptimeChef

Congrats Maria! This is awesome! I love the combination of the garlic and anchovy with the lemon butter and almonds. Yum!

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over 4 years ago mariaraynal

I know -- it sort of makes you want to forget the broccoli and just go with the sauce. : )

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

YUM! What a bunch of good tastes! Congratulations, Maria!

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over 4 years ago mariaraynal

Aw, thanks, MrsWheelbarrow!

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over 4 years ago mariaraynal

Thanks so much for all your kind words!

Gaby_by_sarah

over 4 years ago gabrielaskitchen

Toasted almonds and a squeeze of lemon make any good green veggie even better! I wouldn't have thought to add the anchovy, sounds delish.

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over 4 years ago mariaraynal

The anchovy really adds a lot of great, nutty flavor. Thanks for commenting!

Peef_lo

over 4 years ago Burp_blog

Gorgeous looking dish! I'm totally there!

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over 4 years ago mariaraynal

So glad! : )

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over 4 years ago WinnieAb

Lovely!

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over 4 years ago mariaraynal

Thank you!

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over 4 years ago eatboutique

I like the almonds with the bagna cauda. Yum.

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over 4 years ago mariaraynal

Yes, they play off each other nicely.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love this! Definitely going to make it, soon.

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over 4 years ago mariaraynal

Let me know what you think!

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over 4 years ago lastnightsdinner

Oh, YUM. I love bagna cauda, and this sounds like a great preparation for broccoli.

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over 4 years ago mariaraynal

Roasted broccoli in any shape or form is terrific, isn't it.