Roasted Bagna Cauda Broccoli
Breaking off the florets -- why are they called florets? Never liked that word.
Nice to see some green vegetables on this counter.
Merrill sprinkles the olive oil, while Amanda tosses the broccoli with her hands -- the cook's best tool.
For some reason, this photo reminded us of a shark coming up behind an innocent fish.
Meyer lemon making friends with the tablespoon.
And snubbing the anchovies.
Ingredients we love -- swoon!
The anchovies sink into the bubbling oil and butter and soon melt to pieces.
A splash of wine as mariaraynal says.
A big generous squeeze of the Meyer lemon is the way to go.
Assembly -- first spoon on some of the warm, fragrant sauce. Then sprinkle with toasted almonds. And finally, a light shower of grated Parmesan.
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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. - mariaraynal - mariaraynal
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&M - A&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
- 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.
- 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.
- Meantime, in another small skillet over medium heat, toast almonds until they are lightly browned, taking care not to burn them.
- Drizzle sauce and sprinkle almonds and parmesan cheese over broccoli, then serve. Or, dip the broccoli in the sauce at the table. Enjoy!
- Your Best Broccoli/Broccoli Rabe Dish Contest Winner!
Tags: savory, Side Dishes
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14 days ago hayley.marcus
After you make the sauce, what do you do with the anchovy filets - chop them up, remove them, or something else?
12 days 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.
4 months ago Sasutan
Yum. this is very good! its definitely a keeper!
about 1 year ago Eric W
Awesome. Subbed colatura for the anchovies, left out salt - cheese, colatura are enough.
over 1 year 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.
over 1 year 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!
about 2 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.
almost 2 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!
about 2 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!
almost 2 years ago mariaraynal
Thanks! One of the days I'm going to try the dressing over steamed veggies to shake things up.
over 2 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)!
over 2 years ago mariaraynal
Great edits to the recipe, and I love your user name! Thanks for making the recipe and posting about it!
over 2 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.
over 2 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!
over 2 years ago NuM NuM
This was INSANELY delicious! I could eat this all day everyday - what a pleasant surprise. Thanks for the recipe
over 2 years ago mariaraynal
Thank you so much for your comment -- loved reading it!
over 2 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. ;-)
over 2 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!
over 2 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!
over 2 years ago mariaraynal
I'm so glad you enjoyed it!
over 2 years ago ChefJune
Looks delicious. I think I'd also like this treatment for Broccoli Rabe.
over 2 years ago mariaraynal
What a great idea. Let me know if you ended up making it with rabe.
almost 3 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!
almost 3 years ago mariaraynal
I'm so glad you liked it, and I'm going to try it over pasta too. Smart thinking!
over 3 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.
over 3 years ago mariaraynal
How sweet -- love it! Thanks.
over 3 years ago SallyM
This is the tastiest broccoli ever! Thank you for a great broccoli recipe!
over 2 years ago mariaraynal
Really happy you liked it, thanks for commenting!
over 3 years ago jifferb
just made this - LOVED it! will make it again and again, thank you!
over 3 years ago mariaraynal
Great to hear that you enjoyed it!
over 3 years ago melissav
We had this for dinner last and it was delicious!
over 3 years ago mariaraynal
I'm so happy to hear it, thanks for sharing. : )
over 3 years ago Savorykitchen
Making this tonight for dinner - can't wait!
over 3 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.
over 3 years ago mariaraynal
Great edits to the recipe -- I definitely plan to try all the great adaptations.
over 3 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!!!!
over 3 years ago mariaraynal
Yay, great to hear!