Cook broccoli in boiling salted water until not too soft (or blanch briefly, as desired), drain and cool.
Season yogurt with Pernod, salt and freshly ground pepper to taste.
Spread out cocktail glasses with lettuce leaves, arrange broccoli, tomatoes and camenbert on top. Pour with sauce.
Garnish with reserved broccoli roses to taste, sprinkle with pistachios.
Tip: Use a regular or light yogurt, yes, as needed!