Things You'll Need:
- Fresh broccoli
- Extra virgin olive oil
- Garlic
- Salt
- Pepper (Optional)
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Step 1
Slice a full head of garlic across the fat middle to make a top and bottom half.
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Step 2
Place the bottom or base-half of the garlic on a sheet of aluminum foil, drizzle it with olive oil and sprinkle it with salt.
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Step 3
Rest the top half of the garlic back on the bottom half and fold the aluminum foil securely up around the garlic to keep it in place and create a packet.
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Step 4
Roast the garlic in a 350-degree oven for approximately 45 minutes.
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Step 5
Chop florets from the broccoli heads with a sharp knife so that no more than and inch or two of stem remains.
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Step 6
Pour 1 inch of water into a heavy saucepan with a tight lid. Place the broccoli in the pot with the water.
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Step 7
Cook the broccoli covered over high heat until tender but crisp, approximately 10 minutes. Check the broccoli's progress periodically to be sure you don't overcook it.
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Step 8
Drain the broccoli. Take the garlic out of the oven and squeeze the softened cloves into a serving bowl large enough to hold the broccoli.
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Step 9
Add olive oil and salt to the garlic and stir or mash to combine well. Pour the cooked broccoli into the garlic mixture and toss well to thoroughly coat.
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Step 1
Pour olive oil, and liberal amounts of salt and pepper into a sturdy, resealable plastic storage bag.
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Step 2
Crush garlic using a garlic press and add into the bag with the oil.
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Step 3
Add broccoli florets (prepared the same way as in the steam method) to the bag, seal the bag and work the broccoli with your hands to coat it evenly with the garlic oil mixture.
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Step 4
Let the broccoli marinate for at least 10 minutes, although you can marinate it for as long as overnight.
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Step 5
Saute broccoli over medium high heat until tender but crisp, adding more oil if you need to and season with salt and pepper to taste.
