When the broccoli is ready to harvest in our garden, this is one of the first things I make. The anchovy vinaigrette adds a punch of salty yumminess to the vegetables. 
 
I usually make a double batch, so I have leftovers to add to salads or rice for lunch. 
 
1 bunch broccoli, cut into large florets
1 head cauliflower, cut into large florets
Olive oil for drizzling
Salt and pepper
 
Vinaigrette
4 cloves garlic minced
2 shallots minced
8 anchovy filets, minced
2 Tbsp champagne vinegar
½ cup olive oil
½ tsp red chili flakes
¼ tsp salt
 
Preheat oven to 425℉
 
Toss broccoli and cauliflower with a drizzle of olive oil and season with salt and pepper. 
Spread the vegetables on a baking sheet and roast until they are golden brown and have softened a bit. Approximately 20 minutes. 
 
In a small bowl, whisk together all the vinaigrette ingredients. 
 
Once the vegetables are done, remove them from the oven. Place them in a large bowl, pour the vinaigrette over them, and gently stir to coat. 
 
Serve the vegetables warm or at room temperature. 
 
Just Salt It, and enjoy!