Bagna cauda and sweet vegetables

Bagna cauda and sweet vegetables

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  • 4
  • Carb Conscious Health conscious Pescatarian
  • 10 minutes
  • 5 minutes
  • Buitenverwachting Buiten Blanc 2011


  • 1/2 cup extra-virgin olive oil
  • 5 cloves garlic
  • 10 fillets anchovies
  • 3/4 cup butter
  • 1/2 head cauliflower, sliced, for serving
  • 12 radishes
  • 8 sticks celery

Cooking Instructions

Place the oil, garlic and anchovies in a saucepan and cook until the anchovies have melted into the oil.

Whisk in the butter until silky.

Serve hot with the sliced vegetables for dipping.


Bagna cauda means 'hot dip' in Italian. It is served in a similar way to fondue.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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