Charred Broccoli with Miso Bagna Cauda (v, gf, df)

Broccoli..ok.. Baaaagn...a..WHAT? Bagna cauda! It means "hot bath" in Italian. Usually, bagna cauda consists of olive oil, garlic, lemon, chili, and sardines and is served as a dip for vegetables. You throw everything in a hot bath aka. a bowl that sits on a pot filled with boiling water and let it simmer for a while. Done! I ran out of sardines but had miso paste in my fridge. It has the same consistency and saltiness as sardines so worked perfectly for the recipe. Honestly, the flavors are out of this world!! My favorite part is when all the veggies are eaten and you take a piece of bread and soak up all the juices and crispy garlic and lemon pieces from the bottom of the pan. Mmmmmhh!


Broccoli! One of my favorite veggies of all time, despite its bad reputation. There is a very important trick to remember when cooking these beauties up, and that is to not cook them very much at all! Steam or cook them for 2 minutes, blanch them in ice water and that's all it takes. That way it keeps all its valuable nutrients. Overcooked broccoli smells like fart! It has a rotten egg scent that most people don't like (I can't blame them). So keep it short and simple..and impress with flavorful condiments like dips or crunchy nut toppings like this one.  

The Bagna Cauda is such a great thing to have in your fridge. Transfer it to a jar, cover, and refrigerate for at least 1 week, even up to 2 month if the solids stay fully covered by oil. Important facts to consider when making the bagna cauda is the quality of the ingredients. Use organic lemons, good miso paste, and high-quality extra virgin olive oil. You can use it as a condiment for all kinds of things such as scrambled eggs, fish, meat, potatoes, or all kinds of greens. 

Charred Broccoli with Miso Bagna Cauda

1 medium broccoli head, cut into florets

1/2 organic lemon, seeded and diced

50g miso paste (any type)

30g garlic (5-7 cloves), minced

1/2 cup (120g) Extra virgin Olive oil

1/2 Tsp chilli flakes

1 Tbsp capers


For the miso bagna cauda, fill a medium saucepan with about 5cm of water and bring it to a simmer

place the diced, seeded lemons, olive oil, minced cloves, miso paste, and chili flakes in a metal bowl. To create the "hot bath" it has to sit over the saucepan. Stir to combine, cover the bowl with plastic wrap, and set it over the pot of gently simmering water

Allow the mixture to cook in your double boiler for about 45 minutes. It will look combined but broken. 

While the sauce is simmering, bring a large pot of water to a boil over medium-high heat, add salt so that it tastes like the ocean. Prepare an ice bath in a large bowl. Blanch the broccoli in the boiling water, for about 2 minutes. Drain and immediately transfer the broccoli to the prepared ice bath until completely cool. Drain and dry on paper towels. Set aside. 

Preheat oven to 220°C. Arrange broccoli in a single layer on a baking dish, drizzle half of the bagna cauda and capers on top. Roast in the oven until pieces are tender and nicely charred (10-15 minutes). 

Serve with some fresh bread.