Charred Broccoli with Coriander Vinaigrette

This recipe was inspired by the burnt broccoli salad served at Superiority Burger in New York. We use a scorching-hot oven and a sturdy rimmed baking sheet to roast broccoli until it develops flavorful charring. An acidic dressing with toasted crushed coriander seeds and fresh chilies brightens and lightens, a perfect accent to the nutty, bittersweet notes of the broccoli. To crush the coriander seeds, use a mortar and pestle or the back of a heavy pan, or pulse them several times in a spice grinder; they should be only lightly crushed, not ground to a powder.