Step 1

Preheat the oven to 425 degrees F. Spread the florets out on a baking sheet and spray with olive oil (or do a very light drizzle). Sprinkle all over with a small pinch salt and pepper.

Step 2

Roast for 15 to 20 minutes, or longer if you have large florets. You can make this as charred and roasted as you’d like!

Step 3

While the broccoli roasts, make the bread crumbs and dressing. To make the breadcrumbs, heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.

Step 4

To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)

Step 5

To assemble, place the roasted broccoli in a large bowl or plate. Drizzle with the dressing. Top with the shaved parmesan, bread crumbs and finely grated parmesan. Serve with more dressing as desired.