Bagna Cauda with Broccoflower and Toasted Country Bread
Broccoflower is a cross between broccoli and cauliflower; it's delicious served with thick slices of country bread and bagna cauda -- an Italian dipping sauce.
- Servings: 4
Photography: Earl Carter
Source: Martha Stewart Living, October 2002
- 1 head broccoflower, leaves and tough stems discarded
- Coarse salt
- 1 loaf country bread, sliced 1 inch thick
- Bagna Cauda Dip
Preheat oven to 450 degrees. Prepare an ice bath; set aside. Fill a stockpot with 1 inch water, and bring to a boil. Place broccoflower in a steamer insert; sprinkle with salt. Cover tightly, and steam until just tender when pierced with a paring knife, about 10 minutes. Transfer to ice bath; drain, and pat dry.
Arrange bread on a baking sheet; toast until edges are brown, 10 to 12 minutes. Turn; toast until the edges of the other side are brown, about 3 minutes. Serve with bagna cauda and broccoflower.