Instructions

• Preheat the oven to 425°F (220°C). Spread 5 pounds broccoli, cut into bite-sized pieces, in a single layer on one or more baking sheets. Sprinkle with salt and black pepper to taste. Roast until tender and edges are browned, about 20–25 minutes, turning once halfway through. Remove from oven and let cool to room temperature (or chill if you prefer a cold salad).
• While the broccoli is roasting or cooling, grate 5 1/2 ounces smoked gouda cheese (about 1 cup) or cut it into chunks for the food processor.
• Add the grated or chunked smoked gouda to a food processor. Add 1/2 cup Greek yogurt, 3/4 cup milk or buttermilk, 1 tablespoon fresh parsley (chopped), 1 tablespoon freshly squeezed lemon juice, a pinch cayenne, and salt and black pepper to taste.
• Process the mixture until smooth, stopping to scrape down the sides of the container as needed. Repeat scraping and processing until the dressing reaches a smooth, pourable consistency. Taste and adjust salt, black pepper, cayenne, or lemon juice as desired.
• Chill the dressing until cold if needed—the dressing should be cold before assembling the salad.
• If using the optional pine nuts, toast 3 tablespoons pine nuts in a dry skillet over medium heat, stirring or shaking the pan, until fragrant and lightly browned, about 2–4 minutes. Transfer to a plate to cool.
• To assemble, place the roasted and cooled broccoli in a large mixing bowl. Pour the smoked gouda dressing over the broccoli and toss gently to coat evenly.
• Add the toasted 3 tablespoons pine nuts, if using, and toss once more. Serve immediately or chill before serving. For an alternate presentation, plate servings individually and drizzle the dressing over the top.