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.

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!

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.

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.)

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.