Now who goes WAAAGRGGGGHH!!! at the mention of broccoli? I know. Those people who have been ordered by their doctors to eat steamed broccoli. Or kids who have been forced by their mums to swallow a broccoli floret or two.
If you have been eating steamed broccoli every other day, then I can understand why you rebel when you hear broccoli's name. But me, I love broccoli because I eat Broccoli Bagna Cauda. Well, not everyday of course.
It's roasted broccoli (yums!) tossed in a garlicky lemony anchovy dressing. Beats steamed broccoli any day I tell ya. If you are not familiar with anchovies, you can find these (in cans or bottles) at the supermarket at the section where they sell tuna and sardines (I get mine from Cold Storage).
When I first heard of roasted broccoli, I thought it was weird because at the time, I only know that broccoli is stir fried, boiled or steamed. But when I tried it, wow, I liked it so much. That was three years ago ago and I have since roasted many a broccoli head.
Try this if you have been looking at what else to do with broccoli.
Broccoli Bagna Cauda
Recipe source : Adapted from Nom Nom Paleo
- 2 heads of broccoli, cut into florets. If the stems are tender, slice them up too.
- 1 tbsp olive oil
- 1 bottle anchovy packed in olive oil (58g)
- 1 lemon, for juice and zest
- 4 cloves garlic, finely chopped
1. Toss broccoli with 1 tbsp olive oil and pour in a single layer on a lined baking tray.
2. Roast at 180C for about 20 minutes until the broccoli is tender and slightly charred (don't overcook).
3. While the broccoli is roasting, make the sauce.
4. Zest the lemon and set aside. You will need to squeeze for juice later.
5. Pour anchovy together with the oil into a saucepan.
6. Heat the pan and stir to break up the anchovies.
7. Remove from heat and add minced garlic, lemon zest and lemon juice. Stir to mix.
8. When the broccoli is done, transfer into a mixing bowl and pour the warm sauce into the bowl and toss. Serve immediately.