broccoli with miso

http://souschefseries2012.com/detail/scs/13270#recipe

Broccoli, 2 bunches (about 8 stalks, cut into florets)
Extra-virgin olive oil, ¼ cup
Kosher salt, ½  teaspoon
Freshly ground black pepper, ¼ teaspoon
Dried red pepper flakes, ½ teaspoon
Meyer lemon, 1 (zested and juiced; or substitute with the zest and juice of ½ orange and ½ lemon)
Finely grated Parmigiano-Reggiano cheese, ¼ cup
Toasted breadcrumbs, ½ cup (optional)

Bagna Càuda
Unsalted butter, 1 pound (4 sticks)
Garlic cloves, 8 (very finely chopped)
Scallions, 2 bunches (white and light green parts only, very finely chopped)
Red miso paste, ⅓ cup
Extra-virgin olive oil, ½ cup

DIRECTIONS

1. Make the broccoli: Place a baking sheet in the oven and preheat the oven to 475°. To a large mixing bowl, add and mix together the:

• Broccoli florets
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Dried red pepper flakes

Carefully remove the baking sheet from the oven and add the broccoli to the baking sheet, shaking the pan to evenly distribute. Return to the oven and roast until the broccoli is charred and tender, 5 to 7 minutes.
2. Meanwhile, make the bagna càuda: To a large saucepan set over medium heat, add the:

• Unsalted butter

Once the butter begins to melt, add the:

• Chopped garlic
• Chopped scallions

Whisk to combine. Once the garlic is fragrant and lightly toasted, after about 5 minutes, whisk in the:

• Red miso paste

While whisking, drizzle in:

• ½ cup extra-virgin olive oil

3. Remove the broccoli from the oven and transfer to a serving bowl. Spoon the bagna càuda over the broccoli. Serve sprinkled with the:

• Meyer lemon zest and juice
• Grated Parmigiano-Reggiano cheese
• Toasted breadcrumbs (if using)

Serve.