Cut the broccoli heads into smaller florets and save the stems for another use. Toss the florets with olive oil and arrange them in a single layer on two lined baking sheets. Bake for 20 minutes or until they have some charring and are al dente in texture.
While the broccoli cooks, make your homemade croutons. Cut your bread into cubes and toss with extra virgin olive oil. Arrange them in a single layer on a baking sheet and lightly season with salt and pepper. Bake them for 10 minutes once the broccoli has finished.
Combine all the dressing ingredients in a blender and blend until smooth
Toss the broccoli, croutons, and dressing together just before serving to ensure the croutons hold their texture.
Notes
Makes 1½ cups of dressing.No bread? - Use crispy chickpeas or breadcrumbs, just make sure to toast and season them if they aren’t already, or you can also use dukkah.No Worcestershire sauce? - Sub red wine vinegar or sherry vinegar with a splash of sweetener or use soy sauce, tamari, or coconut aminos.Plant-based? - make sure to use vegan Worcestershire sauce.No capers? - use 1-2 pitted olives roughly chopped and their brine.No nutritional yeast? ➝ just omit.Make it gluten-free? - make sure to use your favorite brand of gluten-free bread.Add-ins - leafy greens, brussels sprouts, bacon, shrimp, etc.