Preheat the oven to 425°.

In a food processor, pulse the pepperoni/salami/prosciutto with the garlic until finely chopped. Add the panko, crushed red pepper flakes, and pulse once to combine.

In a small skillet, heat 2 tablespoons of olive oil over medium/low heat for about a minute or two. Add the crumb mixture, stirring, until crisp and golden, about 5 minutes. Remove from heat, transfer to a plate, and let cool.

In a large mixing bowl, toss the broccoli with the remaining olive oil and season with salt. Spread the broccoli on a baking sheet and roast for about 15 minutes, turning once. Let cool until broccoli is able to be handled. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. Transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.