Broccoli Bagna Cauda

• 3 pounds broccoli
• 4 tablespoons unsalted butter
• 1/4 cup olive oil, plus 2 tablespoons
• 2 ounces anchovies packed in oil
• 1 tablespoon red pepper flakes
• 8 cloves of garlic, roughly chopped

1. Pre-heat oven to 400 degrees
2. Cut the large stalks off of the broccoli and separate the heads into 1 inch pieces. Toss the broccoli pieces with 2 tablespoons of olive oil, spread them in a single layer over a large roasting pan, and place in the oven for 15 minutes.
3. While the broccoli is roasting, prepare the bagna cauda sauce. In a frying pan or skillet, melt the remaining olive oil with the butter over medium-low heat. When the butter is completely melted, add the garlic, anchovies and red pepper flakes
4. Cook the mixture for about 7 minutes on medium-low heat, making sure to stir occasionally to break up the anchovies and let them melt into the sauce. The garlic should be softened but not browned.
5. When you remove the broccoli from the oven, either toss it in the mixture and serve or drizzle the mixture over the broccoli.

broccoli, unsalted butter, olive oil, anchovies, red pepper, garlic

Taken from food52.com/recipes/26842-broccoli-bagna-cauda (may not work)