Preheat the oven to 420 ° F. Align a pan with parchment paper.
Blanch Broccoli Cimette in boiling water for a minute or two, then filter and transfer to a plate covered with paper towels.
Sprinkle the pan with a thin layer of Halloumi cheese. Arrange the peaks of the broccoli at the top, leaving room to crush them. Break gently using a small glass.
Sprinkle the peaks with salt, onion powder and garlic powder. Cook for 25-30 minutes or until the cheese is golden and broccoli are crunchy.
Prepare the dip, banging together yogurt, spicy sauce, lemon juice, mint, garlic powder, cumin and pepper of cayenna (if you use). Taste and regulate if necessary.
