Tender-crisp blanched broccoli is tossed in a tangy, creamy Greek yogurt Caesar dressing, finished with salty Parmesan and plenty of crunchy croutons for a bright, satisfying bite in minutes.
Prepare an ice bath in a large bowl and set a strainer aside.
Bring a medium pot of heavily salted water to a boil.
Add the chopped broccoli florets and cook until bright green and tender-crisp, 1 to 2 minutes; do not overcook.
Transfer broccoli to the ice bath to cool, about 2 minutes; drain well and pat dry.
In a large bowl, whisk together the Greek yogurt, lemon juice, finely grated Parmesan, olive oil, finely grated garlic, chopped capers, Dijon mustard, sea salt, and black pepper until smooth.
Add the dried broccoli to the bowl and toss to coat evenly with dressing.
Add the croutons and toss again. Taste and finish with additional Parmesan, salt, and pepper as desired. Serve immediately.