Caesar Roasted Broccoli

Toss roasted broccoli with Caesar dressing, then shower it with toasted breadcrumbs and Parmesan cheese for the ultimate side

subheading: FOR THE BROCCOLI AND BREADCRUMBS:

1 ½ pounds broccoli (3 large or 4 medium)

2 tablespoons plus 2 teaspoons olive oil, divided

½ teaspoon kosher salt, plus more for the panko

¼ teaspoon freshly ground black pepper

¼ cup panko breadcrumbs

Wedge Parmesan cheese, for grating

FOR THE DRESSING: (About ⅓ cup)

1 medium lemon

1 cold large egg yolk, or 1 tablespoon mayonnaise

1 teaspoon Dijon mustard

⅛ teaspoon kosher salt

Freshly ground black pepper

¼ cup neutral oil, such as canola or grapeseed

2 tablespoons finely grated Parmesan cheese

1 ½ oil-packed anchovy fillets, or ¾ teaspoon anchovy paste

1 clove garlic

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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