Broccoflower and Toasted Country Bread with Bagna Cauda

• 1 head broccoflower, leaves and tough stems discarded
• Coarse salt
• 1 loaf country bread, sliced 1 inch thick
• Bagna Cauda (recipe follows)
• 2 tablespoons unsalted butter
• 3 large garlic cloves, roughly chopped
• 1/2 3-ounce tin anchovy fillets, drained and roughly chopped
• 1/3 cup olive oil
• 1 tablespoon milk
• (makes about 1 1/4 cups)

1. Preheat the oven to 450F.
2. Prepare an ice bath; set aside.
3. Fill a stockpot with 1 inch water, and bring to a boil.
4. Place the broccoflower in a steamer insert; sprinkle with salt.
5. Cover tightly, and steam until just tender when pierced with a paring knife, about 10 minutes.
6. Transfer to the ice bath; drain, and pat dry.
7. Arrange the slices of bread on a baking sheet; toast until the edges are brown, 10 to 12 minutes.
8. Turn; toast until the edges of the other side are brown, about 3 minutes.
9. Serve with bagna cauda and broccoflower.
10. Melt the butter in a small saute pan over medium-low heat.
11. Add the garlic, and cook until softened but not browned, 1 to 2 minutes.
12. Add the anchovies and oil, and reduce heat to low.
13. Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes.
14. Remove from heat; let cool slightly.
15. Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes.
16. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.

head broccoflower, salt, country bread, cauda, unsalted butter, garlic, anchovy, olive oil, milk

Taken from www.epicurious.com/recipes/food/views/broccoflower-and-toasted-country-bread-with-bagna-cauda-392156 (may not work)