• Preheat your oven to 425 and line a baking sheet with parchment paper, foil, or a a silicone mat.
• Place the broccoli florets on prepared baking sheet and drizzle with olive oil and season with garlic powder, salt, and pepper. Toss together on the pan to evenly coat the broccoli and arrange in a single layer.
• Roast for about 20 minutes, tossing broccoli once halfway through, until it's tender and crispy. Remove from oven and let cool slightly.
• While broccoli is roasting, make crispy panko topping. Place butter in a small skillet over and let it melt.
• Add garlic to the skillet and sauté for about 1 minute, until fragrant.
• Add panko to the melted butter and garlic and stir well to coat. Continue to cook, stirring frequently, until panko turns golden brown and crispy, about 5 minutes. Mix in salt.
• Arrange broccoli on a platter, drizzle Caesar dressing over it, and sprinkle crispy panko over the top. Garnish with shaved parmesan cheese and lemon zest.

Caesar Dressing

• In a medium bowl, add anchovies (or paste), grated garlic, lemon juice, Dijon, and Worcestershire sauce. Use a fork to mash anchovies and garlic into a smooth paste, combining with the other ingredients.
• Whisk the Greek yogurt and parmesan cheese into the mixture.
• While continuing to whisk, slowly drizzle in olive oil (slowly adding it will help dressing emulsify and prevent separation). Continue whisking until the dressing is smooth and slightly thickened. Add water and mix until well combined.
• Season with salt and pepper.