In a medium bowl, whisk together the mayonnaise, Greek yogurt, grated Parmesan, lemon juice, lemon zest, minced garlic, olive oil, Worcestershire sauce, Dijon mustard, anchovy paste, salt, pepper, cayenne, and collagen until smooth. Chill in the refrigerator for at least 30 minutes to meld the flavors.

Wash and dry the broccoli thoroughly. Cut the florets into smaller, bite-sized pieces. Combine these florets in a large bowl and toss them with the chilled dressing until evenly coated.

In a small skillet over medium-low heat, warm a splash of olive oil. Add the minced garlic and sauté until fragrant. Stir in the crushed bran flakes with a pinch of salt, cooking until crispy. Remove from heat and set aside.

Mound the dressed broccoli on a plate, then top with additional grated Parmesan and garlicky bran flakes. Serve immediately for a delightful crunch.