This Bagna Cauda Roasted Cauliflower recipe was inspired by my Nonna. It was she who introduced me to Bagna Càuda, a traditional Italian warm dipping sauce made with garlic, anchovies, olive oil and butter. Translated literally as ‘hot bath, the dish is typically eaten during the autumn and winter months, served hot in a communally with raw, boiled or roasted vegetables.
She prepared Bagna Càuda in her electric skillet for family gatherings. As the butter melted into the olive oil, the garlic would soften and the warm pool would eventually dissolve the anchovies and transform into a heady, salty and nutty sauce of umami goodness. The aroma was as unique to me as it was captivating. I knew I was smelling ‘the Old World’ before I even knew what that phrase meant.