Instructions

• Step 1: Preheat your oven to 425°F (220°C). This high temperature will help the broccoli roast beautifully, achieving that perfect char while remaining tender.
• Step 2: Wash and cut the broccoli into bite-sized pieces. It's crucial to ensure they are uniform in size for even roasting.
• Step 3: Spread the broccoli pieces out on a large sheet pan. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly and roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the broccoli is tender and slightly crispy on the edges.
• Step 4: In a mixing bowl, combine the grated smoked gouda, Greek yogurt, milk (or buttermilk), fresh parsley, lemon juice, cayenne, salt, and black pepper. Whisk together until smooth and creamy. Taste and adjust the seasoning and lemon juice as desired.
• Step 5: Once the broccoli has finished roasting, let it cool for a few minutes. In a large bowl, combine the roasted broccoli with the smoked gouda dressing. Toss gently to coat all the pieces evenly.
• Step 6: If using, toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Sprinkle the toasted pine nuts over the salad just before serving for an added crunch.