Bagna Cauda With Broccoflower And Toasted Country Bread Recipe

Ingredients

1 head broccoflower, leaves and tough stems discarded

Coarse salt

1 loaf country bread, sliced 1 inch thick

Bagna Cauda Dip

Preparation

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.