Start to finish: 20 minutes
1 head of broccoli
1/2 cup peeled garlic cloves
1/2-1 cup extra-virgin olive oil
1 teaspoon Kosher salt
1/2cup grated Parmesan-Reggiano cheese
Pinch of red-pepper flakes, optional
Trim the broccoli and cut off the florets. I like to cut them in the natural clumps that you can see, but you can also slice the florets down the middle of the “trunk” and cut the florets in half or in quarters if they are really large. Place these in a bowl and run cold water to wash over them to wash away any dirt. Set aside.
Meanwhile, place the raw garlic cloves and the oil in a small saucepan with a lid and simmer on low heat until the cloves are caramelized and brown and the oil is fragrant, about 15 minutes. If the garlic isn’t golden enough, increase the heat and tilt the pan until all the garlic is submerged in the oil. Season the oil with a pinch of salt. Set aside, but keep warm. If you make the oil and garlic in advance, warm on the stovetop or in the microwave before using to season the hot blanched broccoli.
Bring a large pot of water to a rapid boil. Add a teaspoon of salt and stir. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove the florets to a clean serving bowl. Do not plunge them in ice water because you want them warm to absorb the garlic and cheese.
Pour the oil and garlic cloves over the broccoli. Toss the broccoli and dust liberally with the grated parmesan cheese. If you like things a little spicy, add a pinch of red pepper flakes. Serve immediately. It is best eaten warm or at room temperature.
Nutrition information per serving: 156 calories; 112 calories from fat; 12 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 411 mg sodium; 5 g carbohydrate; 1 g fiber; 1 g sugar; 5 g protein.
Elizabeth Karmel, Associated Press