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Ingredients
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Roasted Broccoli
Caesar Dressing
To Finish
Method
Roasted Broccoli
Preheat and prepare
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
Trim broccoli crowns: cut into florets roughly the same size (about 1 to 1 1/2 inches) so they roast evenly. Peel and slice the stalks if using.
Toss broccoli with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon lemon zest in a large bowl until evenly coated.
Spread florets in a single layer on the prepared baking sheet, cut sides down where possible, leaving space between pieces for air circulation.
Roast in the preheated oven for 18–22 minutes, turning once halfway through, until edges are browned and tips are crisp-tender. Larger florets may need a few additional minutes.
Remove from oven and let rest 2–3 minutes. If desired, drizzle with 1 teaspoon extra-virgin olive oil for shine and a light finish.
Caesar Dressing
Peel and finely mince the garlic clove (or grate on a microplane). Place garlic in a medium bowl.
Add 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1/4 cup grated Parmesan, and 1/4 teaspoon freshly ground black pepper to the bowl.
Whisk until smooth and emulsified. Taste and adjust seasoning: add more lemon for brightness, a pinch more salt if needed (remember anchovy paste and Parmesan add salt), or a little water (1 teaspoon at a time) to thin to a drizzling consistency.
If making ahead, refrigerate in an airtight container for up to 3 days. Bring to near room temperature and whisk again before using.
To Finish
Place the roasted broccoli on a serving platter or bowl while still slightly warm.
Drizzle the Caesar dressing over the warm broccoli — start with about 3 tablespoons, toss gently to coat, and add more to taste. Warm vegetables will absorb dressing nicely.
Scatter 1/2 cup shaved Parmesan over the dressed broccoli. If using, sprinkle 1/4 cup toasted breadcrumbs for crunch.
Serve with lemon wedges on the side for additional brightness. Serve immediately so the broccoli retains some crispness.