Roasted Broccoli With Miso Bagna Cauda Recipe
Prep Time:
Cook Time:
15 minutes
Servings:
2 servings (plus leftover bagna càuda; it can be refrigerated for up to 1 month)
Ingredients
  • Broccoli, 2 bunches (about 8 stalks, cut into florets)
  • Extra-virgin olive oil, ¼ cup
  • Kosher salt, ½ teaspoon
  • Freshly ground black pepper, ¼ teaspoon
  • Dried red pepper flakes, ½ teaspoon
  • Meyer lemon, 1 (zested and juiced; or substitute with the zest and juice of ½ orange and ½ lemon)
  • Finely grated Parmigiano-Reggiano cheese, ¼ cup
  • Unsalted butter, 1 pound (4 sticks)
  • Garlic cloves, 8 (very finely chopped)
  • Scallions, 2 bunches (white and light green parts only, very finely chopped)
  • Red miso paste, ⅓ cup
  • Extra-virgin olive oil, ½ cup
Directions
  1. Make the broccoli: Place a baking sheet in the oven and preheat the oven to 475°. To a large mixing bowl, add and mix together the broccoli florets, ¼ cup extra-virgin olive oil, kosher salt, freshly ground black pepper, and dried red pepper flakes.
  2. Carefully remove the baking sheet from the oven and add the broccoli to the baking sheet, shaking the pan to evenly distribute. Return to the oven and roast until the broccoli is charred and tender, 5 to 7 minutes.
  3. Meanwhile, make the bagna càuda: To a large saucepan set over medium heat, add the unsalted butter.
  4. Once the butter begins to melt, add the chopped garlic and chopped scallions.
  5. Whisk to combine. Once the garlic is fragrant and lightly toasted, after about 5 minutes, whisk in the red miso paste.
  6. While whisking, drizzle in ½ cup extra-virgin olive oil.
  7. Remove the broccoli from the oven and transfer to a serving bowl. Spoon the bagna càuda over the broccoli. Serve sprinkled with the Meyer lemon zest and juice, grated Parmigiano-Reggiano cheese and toasted breadcrumbs (if using). Serve.