Roasted Broccoli Caesar with Corn Nuts and Parm

Name: Roasted Broccoli Caesar with Corn Nuts and Parm
Ingredients: 4 anchovy fillets; 5 garlic cloves, peeled; 1 whole egg plus 2 egg yolks; Zest and juice of 1 lemon; 1 Tbs. Dijon mustard; 1 cup (8 fl. oz./250 ml) vegetable oil; 2 Tbs. extra-virgin olive oil; 1/4 cup (1 oz./30 g) grated Parmesan cheese; Kosher salt and freshly ground pepper; 4 broccoli heads, each cut into 6 large pieces (including stems); 1 Tbs. extra-virgin olive oil; 1/2 cup (1 1/2 oz./45 g) corn nuts, lightly crushed; 1 oz. (30 g) Parmesan cheese, shaved; 1 lemon, quartered