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Boil 1.5 lbs broccoli florets in salted water for 6.5 mins, then immediately transfer them to an ice bath to stop cooking, then pat dry with a paper towel.
Line a baking sheet with parchment paper. Add a thin layer of finely shredded Parmesan or pecorino cheese, place broccoli on top, and gently smash each one using the bottom of a cup or jar.
Mix 4 tbsp avocado oil, ½ tsp oregano, 1 tsp Chile lime seasoning, 1 tsp smoked paprika in a small bowl. Then brush this over the smashed broccoli. Roast at 425°F for 28 mins.
Toss into a bowl with 4 thinly sliced Persian cucumbers, ½ red onion finely diced, a large handful of fresh dill & parsley finely chopped, and ¼ to ½ cup toasted walnuts.
For the dressing, mix 2 tbsp greek yogurt, 2 to 3 tbsp mayo, ½ tbsp dijon mustard, the juice of a large lemon, a couple pinches salt, 1 tsp Aleppo pepper, ½ tsp sweet paprika, whisk well. Taste, adjust as needed, and pour it over the salad.
Toss well, and enjoy!