Roast-Dried Cauliflower and Broccoli Florets with Dipping Sauces Recipe

Name: Roast-Dried Cauliflower and Broccoli Florets with Dipping Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head cauliflower; 1 small head broccoli; Kosher salt and freshly ground black pepper; Hot Garlic-Anchovy Dipping Sauce (recipe follows); Teriyaki Dipping Sauce (recipe follows); Creamy Garlic Ranch Sauce (recipe follows); 4 tablespoons (1/2 stick) butter; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 tablespoon anchovy paste; (makes about 1/3 cup); 1/2 cup rice wine vinegar or dry sherry; 2 tablespoons soy sauce; 4 teaspoons sugar; 1 teaspoon peeled and grated fresh ginger, or 1/4 teaspoon ground; 1 green onion, thinly sliced crosswise including green part; (makes about 2/3 cup); 1 cup Ranch-style creamy salad dressing; 1 garlic clove, minced; 1/4 cup chopped fresh flat-leaf parsley; (makes about 1 cup)

Servings: persons

1 small head cauliflower
1 small head broccoli
Kosher salt and freshly ground black pepper
Hot Garlic-Anchovy Dipping Sauce (recipe follows)
Teriyaki Dipping Sauce (recipe follows)
Creamy Garlic Ranch Sauce (recipe follows)
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon anchovy paste
(makes about 1/3 cup)
1/2 cup rice wine vinegar or dry sherry
2 tablespoons soy sauce
4 teaspoons sugar
1 teaspoon peeled and grated fresh ginger, or 1/4 teaspoon ground
1 green onion, thinly sliced crosswise including green part
(makes about 2/3 cup)
1 cup Ranch-style creamy salad dressing
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
(makes about 1 cup)

1
Position the oven racks so that they are evenly spaced.
2
Preheat the oven to convection bake at 225F.
3
Cover two or three rimless baking sheets with parchment paper.
4
Trim the leaves off the cauliflower and cut the head into quarters.
5
Cut the cauliflower into florets, leaving no more than 2 inches of core.
6
Trim the tough ends from the broccoli and cut it into florets, leaving no more than 2 inches of stem on each.
7
Arrange the vegetables on the baking sheets and sprinkle with salt and pepper.
8
Place the pans on the oven racks and convection bake for 30 minutes.
9
Transfer the vegetables to serving bowls and serve with a variety of dipping sauces.
10
Combine all the ingredients in a small saucepan and place over a candle-warmer or very low heat.
11
The mixture must not get so hot that it burns.
12
In a small saucepan, combine all the ingredients, except the green onion, with 3/4 cup water.
13
Bring to a boil, remove from the heat, and cool.
14
Add the green onion.
15
Combine all the ingredients in a bowl and serve.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 small head cauliflower, 1 small head broccoli, Kosher salt and freshly ground black pepper, Hot Garlic-Anchovy Dipping Sauce (recipe follows), and more.

Yes, Roast-Dried Cauliflower and Broccoli Florets with Dipping Sauces falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast-Dried Cauliflower and Broccoli Florets with Dipping Sauces

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