Grilled Broccoli with Chile and Garlic adapted from Yotam Ottolenghi
1 pound broccoli crowns broccoli
1/2 cup olive oil
4 cloves garlic, thinly sliced
2 mild red chiles, thinly sliced or red chile flakes
Coarse sea salt a nd freshly ground pepper
Toasted almonds and very thin lemon slices
1. Prepare the broccoli by separating it into florets (leave on the florets’ individual stems). Fill a large saucepan with plenty of water and bring to a boil. It should be big enough to accommodate the broccoli easily. Throw in the broccoli and blanch for 2 minutes only. Don’t be tempted to cook it any longer! Using a large slotted spoon, quickly transfer the broccoli to a bowl full of ice-cold water. You need to stop the cooking at once. Drain in a colander and allow to dry completely. It is important that the broccoli isn’t wet at all. In a mixing bowl, toss the broccoli with 3 tablespoons olive oil and a generous amount of salt and pepper
2. Place a ridged grill pan over high heat and leave it there for least 5 minutes, until it is extremely hot. Depending on the size of your pan, grill the broccoli in several batches. The florets mustn’t be cramped. Turn them around as they grill so they get char marks all over. Transfer to a heatproof bowl and continue with another batch.
3. While grilling the broccoli, place the remaining scant 5 tablespoons/70 ml oil in a small saucepan with garlic and chiles. Cook them over medium heat until the garlic just begins to turn golden brown. Be careful not to let the garlic and chile burn—remember, they will keep on cooking even when off the heat. Pour the oil, garlic, and chile over the hot broccoli and toss together well. Taste and adjust the seasoning.
4. Serve warm or at room temperature. You can garnish the broccoli with almonds or lemon just before serving, if you like.