Roast-Dried Cauliflower and Broccoli Florets with Dipping Sauces

Name: Roast-Dried Cauliflower and Broccoli Florets with Dipping Sauces
Yield: makes 12 to 16 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)

December 9, 2011

Cauliflower and broccoli florets turn out crisp around the edges and chewy in the center when dried in the convection oven at a low temperature. Serve them warm from the oven with one or a selection of the suggested dipping sauces. The cauliflower and broccoli are best served freshly roasted, but the dipping sauces can be made several hours ahead and refrigerated.

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