Roasting broccoli transforms the vegetable, caramelising the natural sugars to create a charred sweetness that stands up perfectly to a bold dressing. This approach replaces the traditional romaine with something far more substantial, turning a light starter into a satisfying side dish. I love how the earthy, roasted florets mingle with the pungent kick of anchovies and the sharp tang of Greek yogurt.
The homemade sourdough croutons add a necessary crunch, seasoned with garlic and parmesan for an extra layer of savoury depth. It is a brilliant way to introduce more nutrients into a familiar favourite without sacrificing the rich, creamy profile we expect from a Caesar. Whether you are serving this as a snack or alongside a main course, the interplay of warm broccoli and cool dressing is simply fantastic.
Chef's Tip
For the best texture, keep your croutons in an airtight container at room temperature and toss them in just before serving to ensure they stay perfectly crisp.
