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Place an oven rack in the uppermost position. Preheat the broiler to high.
For the everything seasoning: Combine the Aleppo, lemon zest, sesame seeds, poppy seeds, garlic flakes, onion flakes and flaky salt in a small bowl and set aside.
For the broccoli: Cut the broccoli into florets 2 to 3 inches in size. Transfer the broccoli florets to a rimmed baking sheet. Drizzle with the olive oil and season with the kosher salt and several grinds of black pepper. Broil until the tops of the florets are charred, crispy and just tender, 8 to 10 minutes, depending on your broiler’s efficiency.
For the yogurt: In a small mixing bowl, stir together the yogurt, olive oil, kosher salt and several grinds of black pepper.
To serve: Spoon the yogurt on the bottom of a serving platter. Pile the broccoli on top and sprinkle with the everything seasoning. Shake hot sauce over top (or pass at the table). Serve with lemon wedges on the side.
This is best eaten as soon as it’s made, but leftover broccoli will keep for 2 or 3 days in the refrigerator in a sealed container.