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1
Heat the broiler.
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2
Arrange an oven rack in the position closest to flame.
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3
Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet.
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4
Broil until peppers and garlic are slightly charred, 3 to 5 minutes.
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5
Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned.
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6
Transfer garlic to a large bowl.
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7
Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer.
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8
Transfer tomato and peppers to the bowl with the garlic.
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9
Cover bowl with plastic wrap.
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10
Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.
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11
In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground.
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12
Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt.
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13
Puree until smooth.
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14
Taste and adjust seasonings.
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15
Scrape romesco into a bowl.
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16
Bring a large pot of salted water to a boil.
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17
Have ready a large bowl of ice water.
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18
Boil broccoli until just tender, 2 to 3 minutes.
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19
Use a slotted spoon to transfer to ice water; drain.
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20
In a large bowl, toss broccoli with enough romesco to coat vegetables well.
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21
(Reserve any remaining romesco for dipping or for another use.)
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22
Garnish with hazelnuts and serve warm or at room temperature.
