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Broccoli Bagna Càuda

4.3

(12)

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Broccoli Bagna Càuda Michelle Tam & Henry Fong

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Ingredients

Makes 4 servings

2 bunches broccoli (about 2 pounds), 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 2 ounce can), drained and minced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

  1. DO THIS:

    Step 1

    1. Preheat the oven to 400°F with the rack in the middle position.

    Step 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.

    Step 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.

    Step 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.

    Step 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.

Cooks' Note

Not a big fan of anchovy? Don't wig out, dude: they won't overpower the dish. Anchovies just enhance the umami!

Reprinted with permission fromNom Nom Paleo: Food for Humansby Michelle Tam + Henry Fong.Nom Nom Paleocopyright © 2013 Michelle Tam & Henry Fong. Published by Andrews McMeel Publishing, LLC.
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Reviews (12)

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  • We did not like it. Even though we love anchovies, it was very strong. We prefer the one that roast in the oven with only, salt, pepper and olive oil.

    • marian123

    • Aventura, FL

    • 3/15/2020

  • Oh my! Delicious. A keeper as is.

    • Jmacnally

    • White Salmon,WA

    • 11/24/2018

  • Oh my! Delicious. A keeper as is.

    • Jmacnally

    • White Salmon, WA

    • 11/24/2018

  • Yumm!!! Great way to flavor broccoli!

    • Anonymous

    • Portland, OR

    • 10/6/2017

  • My boyfriend is not a big broccoli fan but he LOVED this one! I plan to make it again. Only recommendation I have to watch the amount of anchovies. They are a bit too salty for me.

    • delunger

    • Delaware

    • 3/5/2017

  • We love this, it's a new favorite! I reduced the pepper flakes a little because apparently we're spice weenies. Trying it tonight with other veggies.

    • Anonymous

    • Dallas, TX

    • 6/18/2016

  • Glad to have found a new way to prepare broccoli! Very good...the only change I made was to use only the zest and skip the lemon juice. I didn't find it fishy at all.

    • Anonymous

    • Anchorage, AK

    • 1/2/2015

  • Went a little overboard on the salt the first go on this, because liberally apply means "go nuts". First time was also incredibly oily and just not good. Made again, and overall it is ok. Something to use up any anchovies i have sitting around I guess. I did taste some anchovy in the final dish both times i made it. Not a deal killer because I like them. Would definately up the garlic and cut back on some lemon.

    • contrabandit

    • Texas

    • 10/14/2014

  • Heeding the other reviews, I upped the roasting temp to 450, added some shallots, skipped the salt, and used lemon zest with a splash of juice. Yum. I will definitely make this again. Even before the Bagna Càuda, the roasted broccoli with macadamia nut oil and pepper was delicious.

    • inflatabill

    • Sonoma County, California

    • 3/1/2014

  • A good recipe but better after some tweaking. I made this twice. The first time it was a little too salty and lemony. Second time was way better. First, I roasted the broccoli at a higher temperature for less time, 450 for maybe 10-15 minutes which gives it that nice roasted flavor but it stays crisp. I upped the garlic (we're big garlic fiends though), used very little salt, and reduced the lemon juice (kept quite a bit of zest) just to taste so it wasn't overly tangy. Definitely don't leave out those anchovies!

    • lpak86

    • Asheville, NC

    • 2/8/2014

  • 更好的版本虽然不是化石以来,哈s a little bit of cheese and a splash of white wine: http://food52.com/recipes/2678-roasted-bagna-cauda-broccoli

    • rts1

    • New York, NY

    • 1/13/2014

  • Yesterday I made this for the first time. It turned out great. My wife liked even though she doesn't like anchovies. I didn't volunteer that bit information to her. :)

    • gatour

    • 1/12/2014

Tags Broccoli/Broccolini Vegetable Macadamia Nut Nut Lemon Citrus Fruit Anchovy Fish Seafood Side Starter Dinner Gluten Free Easy Quick Weeknight Meals Cookbooks

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