Grilled Broccoli With Chili and Garlic

I have been searching for great ways to eat broccoli that don't involve cream and cheddar cheese--healthy ways to eat this vegetable that is widely available year round.  I have had a very good summer of eating what is available in the Farmer's Market, keeping to a more vegetarian, sometimes even vegan meal plan, and the key to long term success, for me, is to have a lot of choices about how to cook the raw ingredients, especially once winter comes and the options do not include flavorful tomatoes and corn on the cob any more.

This one is a real winner, coming from Yotam Ottolenghi's latest cookbook, concisely entitled 'Ottolenghi: The Cookbook'.  It is a simple recipe, and it gives precise instructions, so you have the feeling that you are able to follow it more or less exactly
:

1 lb. of broccoli
4 Tbs. olive oil
4 garlic cloves, thinly sliced
2 mild red chili/jalapenos, thinly sliced

To garnish:
toasted almond slices or thinly sliced lemon

Separate the broccoli into florets and blanch in boiling water for 2 minutes and not longer! Immediately refresh under cold running water to stop further cooking, then drain and leave to dry completely.

Once the broccoli is dry, toss with 3 Tbsp of the olive oil and season generously with salt and pepper. Place a griddle pan on high heat and leave for 4 to 5 minutes until smoking hot. Grill the broccoli in batches on the hot pan, turning to get grill marks on all sides. When ready, transfer into a bowl.

While the broccoli is cooking, place the remaining Tbsp of oil in a small saucepan together with sliced garlic and chilies and cook on a medium heat until the garlic begins to turn golden brown. Be careful not to let them burn – they will continue cooking in the hot oil even when off heat. Pour the garlic and chilies over the hot broccoli florets, toss well and serve.