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1
Preheat the oven to 450.
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2
In a heatproof medium bowl, cover anchos with boiling water and let sit until softened, about 20 minutes.
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3
Drain the chiles and pat dry with towel.
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4
Discard stems and seeds, then coarsely chop.
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5
While the anchos are softening, heat 2 tablespoons of the olive oil in a small skillet until shimmering.
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6
Add pine nuts and cook over moderately high heat, shaking pan, for about 3 minutes or until lightly browned.
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7
Add garlic, cumin and coriander and cook, stirring, until the garlic is softened and the pine nuts are deep golden, about 1 minute longer.
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8
Set aside until cool.
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9
In a blender or food processor, puree the pine nut mixture with the anchos and butter.
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10
Season the ancho butter with salt and transfer to a bowl.
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11
In a large mixing bowl, toss broccoli with the remaining olive oil and spread onto 2 large rimmed baking sheets.
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12
Roast the broccoli in the upper and lower thirds of the oven for 15 minutes, or until crisp-tender.
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13
After 7 minutes swap shelves and rotate pans.
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14
Transfer broccoli to a bowl and toss with the ancho butter.
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15
Season with salt and return to baking sheets and roast for 10 minutes longer, or until the broccoli is tender.
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16
Arrange broccoli on a platter and serve warm or at room temperature.
