Broccoli Bagna Càuda

Ingredients

• 6 fillet anchovy packed in olive oil ( half of a 2 ounce can), drained and minced
• 4 servings pepper black freshly ground
• 2 pounds broccoli with stems peeled and cut into uniform pieces cut into florets,
• 2  garlic clove minced
• 2 tablespoons cremini; but your choice) 
• 4 servings kosher salt 
• 1  lemon zest finely grated
• 0.3 cup olive oil extra virgin extra-virgin
• 0.5 teaspoon pepper red

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat the oven to 400°F with the rack in the middle position.
2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
3. 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.
4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes.
5. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
6. 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.
7. Not a big fan of anchovy? Don't wig out, dude: they won't overpower the dish. Anchovies just enhance the umami!
8. Reprinted with permission from Nom Nom Paleo: Food for Humans by Michelle Tam + Henry Fong. Nom Nom Paleo copyright © 2013 Michelle Tam & Henry Fong. Published by Andrews McMeel Publishing, LLC.