Roasted Bagna Cauda Broccoli

January 15, 2010

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&MThe Editors

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
In This Recipe


  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!

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