Food & Cooking Recipes Lunch Recipes Bagna Cauda with Broccoflower and Toasted Country Bread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Earl Carter Servings: 4 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. Ingredients 1 head broccoflower, leaves and tough stems discarded Coarse salt 1 loaf country bread, sliced 1 inch thick Bagna Cauda Dip Directions 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. Print