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.

　　

Ingredients

makes 12 to 16 servings

　　1 small head cauliflower

　　1 small head broccoli

　　Kosher salt and freshly ground black pepper

　　Hot Garlic-Anchovy Dipping Sauce (recipe follows)

　　Teriyaki Dipping Sauce (recipe follows)

　　Creamy Garlic Ranch Sauce (recipe follows)

　　

Hot Garlic-Anchovy Dipping Sauce

4 tablespoons (1/2 stick) butter

　　2 tablespoons olive oil

　　2 garlic cloves, minced

　　1 tablespoon anchovy paste

　　(makes about 1/3 cup)

　　

Teriyaki Dipping Sauce

1/2 cup rice wine vinegar or dry sherry

　　2 tablespoons soy sauce

　　4 teaspoons sugar

　　1 teaspoon peeled and grated fresh ginger, or 1/4 teaspoon ground

　　1 green onion, thinly sliced crosswise including green part

　　(makes about 2/3 cup)

　　

Creamy Garlic Ranch Sauce

1 cup Ranch-style creamy salad dressing

　　1 garlic clove, minced

　　1/4 cup chopped fresh flat-leaf parsley

　　(makes about 1 cup)

　　

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.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.