Roasted Broccoli Caesar

Directions:

• Preheat an oven to 240°C.
• To make the dressing, in a blender, combine the anchovies, garlic, whole egg and egg yolks, lemon zest and juice, mustard and a splash of water and blend on high speed until combined. With the blender running, slowly pour in the vegetable oil and blend until thickened. Add the olive oil, Parmesan, 1/2 tsp. salt and pepper, to taste, and blend until thoroughly combined.
• In a large bowl, using tongs, toss the broccoli with the olive oil and about 1/2 cup (125 ml) of the dressing until evenly coated. Season with salt and a few grindings of pepper. Transfer the broccoli to a baking sheet and spread in a single layer. Roast, turning the broccoli once halfway through, until charred and tender, 16 to 18 minutes.
• Transfer the broccoli to a serving platter and drizzle with as much of the remaining dressing as you like; if the dressing is too thick, thin it with 2 to 3 tsp. water or lemon juice. Garnish with the pepitas, Parmesan and a squeeze of lemon. Serve immediately, with any remaining dressing on the side. Serves 4 to 6.
• *Corn Nuts are deep fried corn kernels, an American snack food. Substitute with something similarly crunchy and salty, such as crispy chickpeas or edamame.