We are a super seasonal restaurant at Grange and I get really excited for the next crop. We are really honest to our seasonality and locality and often try a certain vegetable numerous times in different preparations throughout a menu cycle. I get excited for each next chapter.
Fall is in full swing and many people are excited for pumpkin and squash, but guess what? I’m getting excited for…..Cauliflower and Brussels Sprouts!! Not as glamorous to some people, usually because they have not cooked them right.
Cauliflower and Brussels are part of the brassica family and are low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. Good stuff right? That means we can add a little Grange crafting…olive oil, garlic and anchovies!
This simple recipe below is really easy to prepare and I swear will convert all the brassica haters! Bagna Cauda literally translated means hot bath in Italian. Don’t be scared by the anchovies, they add salty goodness just like Caesar dressing.
You can replace olive oil for butter if you are feeling especially festive!
Locally Grown Grange Crafted.
Chef Oliver Ridgeway, Cheers!
Roasted cauliflower & Brussels sprouts w/ bagna cauda
Serves 2 as a side dish
For the veggies:
- 1/2 lb cauliflower, cut into bite-size florets
- 1/2 lb Brussels sprouts, dark outer leaves and stems removed, cut in half
- Really good California Olive oil
- Fresh parsley, minced (for garnish at the end)
For the bagna cauda:
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 4-5 small flat anchovy filets
- Crushed red pepper flakes, to taste
Preheat oven to 375 degrees. Toss veggies with olive oil and lay in single layer on baking sheet. Roast until browned, approximately 25-30 minutes.
Start on bagna cauda when veggies are about 10 minutes from being finished (you want the bagna cauda to be warm when you coat the veggies). In a medium saucepan, heat olive oil over medium heat. Add crushed red pepper flakes and garlic and sauté until garlic starts to soften, about 2-3 minutes
Add the anchovy filets, Reduce heat to low.
Using a wooden spoon, break up the anchovy filets; cook on low heat until they have fully dissolved into the oil mixture, about 5 minutes.
When veggies are done roasting, remove from oven and coat with finished bagna cauda. Toss to coat evenly. Now, if for some reason this isn’t salty enough for you, by all means add more salt. I found it to be plenty salty with just the anchovies.
Top with minced parsley and serve immediately while hot. Delicious!