I was a typical kid would couldn’t stand vegetables. However, one of the vegetables I did enjoy was broccoli. Okay, so it had to be smothered in a cheese sauce, but nonetheless, I still ate my broccoli. 😉
As I got older, I started to enjoy different vegetables and vegetables made in various ways. The following recipe contains an ingredient that I thought I would never like, anchovies. Eek! In all honesty, I probably would not enjoy eating anchovies alone, as-is, but in this recipe…I can’t tell, which is a good thing and this is quite a tasty way to eat broccoli.
This is yet another recipe that I pulled out of Michelle Tam’s Nom Nom Paleo – Food for Humans cookbook and can be found on page 148.
- 2 bunches broccoli (about 2 lbs.) cut into florets, with stems peeled and cut into uniform pieces
- 2 tbs. macadamia nut oil or fat of choice
- 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 tsp. red pepper flakes
- Finely grated zest and juice from 1 medium lemon
Preheat oven to 400°F with the rack in the middle position.
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.
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.
In the meantime, 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 about 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
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.