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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Spread out broccoli on a large rimmed baking sheet. Toss with 2 tablespoons of the canola oil, ¾ teaspoon of the salt, and ¼ teaspoon of the black pepper until evenly coated.
Roast in the preheated oven until broccoli is bright green and browned in spots, 18 to 20 minutes.
Meanwhile, combine ½ cup oil, ¼ cup Parmesan cheese, hard-cooked eggs, lemon juice, Worcestershire sauce, garlic, Dijon mustard, ¾ teaspoon black pepper, and ¾ teaspoon salt in a blender; process until smooth, about 2 minutes. Refrigerate until ready to serve.
Add bacon to a large skillet over medium heat and cook, stirring occasionally, until crispy, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in skillet and do not wipe clean; discard remaining drippings.
Add panko and remaining ¼ teaspoon black pepper to skillet over low heat; cook, stirring constantly, until golden brown, about 3 minutes. Remove from heat.
Transfer broccoli to a large serving bowl. Top with panko, bacon, and remaining ¼ cup Parmesan. Drizzle with desired amount of Caesar dressing. Refrigerate remaining Caesar dressing for up to 4 days. Recipe developed by Amanda Stanfield