This Week's Meals (2/3): Broccoli Bagna Cauda

I knew this was gonna be good when I tasted the tossed broccoli BEFORE I toasted and tossed it again.

# Broccoli Bagna Cauda

Nom Nom Paleo: Food for Humans
3.0 servings

2.0 pounds broccoli (cut into florets) (stems peeled and chopped)
2.0 tbsp olive oil (for tossing)
ground black pepper
6.0 filets anchovies
0.25 cup olive oil (for cooking)
kosher salt
2.0 cloves garlic (minced)
0.5 tsp red pepper flakes
0.5 tsp lemon zest
3.0 tbsp lemon juice (3 tbsp per lemon)

1 - Preheat the oven to 400°F with the rack in the middle position.
2 - In a large bowl, toss together the broccoli and olive oil, and season generously with salt and pepper.
3 - Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
4 - 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.
5 - In the meantime, make the bagna cauda. Cook the minced anchovies and olive oil in a small saucepan over low heat.
6 - Stir until the anchovies melt into the oil, which should take 3 to 5 minutes.
7 - Remove the pan from the heat, and stir in the garlic and red pepper flakes.
8 - 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.

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