Roast-Dried Cauliflower and Broccoli Florets with Dipping Sauces
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.
Recipe information
Yield
makes 12 to 16 servings
Ingredients
Hot Garlic-Anchovy Dipping Sauce
Teriyaki Dipping Sauce
Creamy Garlic Ranch Sauce
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 225°F. Cover two or three rimless baking sheets with parchment paper.
Step 2
Trim the leaves off the cauliflower and cut the head into quarters. Cut the cauliflower into florets, leaving no more than 2 inches of core.
Step 3
Trim the tough ends from the broccoli and cut it into florets, leaving no more than 2 inches of stem on each.
Step 4
Arrange the vegetables on the baking sheets and sprinkle with salt and pepper. Place the pans on the oven racks and convection bake for 30 minutes.
Step 5
Transfer the vegetables to serving bowls and serve with a variety of dipping sauces.
Hot Garlic-Anchovy Dipping Sauce
Step 6
Combine all the ingredients in a small saucepan and place over a candle-warmer or very low heat. The mixture must not get so hot that it burns.
Teriyaki Dipping Sauce
Step 7
In a small saucepan, combine all the ingredients, except the green onion, with 3/4 cup water. Bring to a boil, remove from the heat, and cool. Add the green onion.
Creamy Garlic Ranch Sauce
Step 8
Combine all the ingredients in a bowl and serve.
