Lay broccoli in a single layer on a rimmed baking sheet, tossing in 2 tablespoons light virgin olive oil. Place in oven for 10 minutes, ends should start to char, but broccoli will hold its shape.
In a small food processor combine pepperoni and garlic. Pulse until the mixture has made small bits. Add panko and a light seasoning of fine sea salt and freshly ground pepper before pulsing a few more times to combine and all pieces are relatively similar size.
Meanwhile, heat 2 tablespoons light extra virgin olive oil in a medium skillet over medium-low heat. When oil is hot add panko mixture. Stir for about 5 minutes or until mixture is crisp and olive oil as been absorbed. Remove from heat and set aside.
In a large mixing bowl, smear Dijon mustard around the sides. This prevents it from clumping to one piece when you toss it. Add broccoli, tossing to lightly coat in mustard, then toss in panko mixture and return to rimmed baking sheet.
Bake for an additional 5 minutes, remove and serve.
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