Broccoli with Garlic | Recipes

Ingredients

• 1 head (about 16 cloves)garlic, peeled
• 240 ml (1 cup)olive oil
• 1 teaspooncrushed red pepper flakes
• 1 teaspoon, divided, plus more for the blanching watersalt
• 1.8 kg (4 lb)broccoli florets

Instructions

1. 1

   Cook the garlic

   Put the garlic cloves and oil in a small, heavy-based saucepan. Bring to a boil, then cook uncovered over low heat for 10–15 minutes, until the garlic is browned and tender. Turn off the heat and stir in the red pepper flakes and ½ teaspoon salt. Immediately pour the mixture into a heatproof container to stop the cooking, then let it cool to room temperature.

2. 2

   Blanch the broccoli

   Bring a large pot of salted water to the boil and blanch the broccoli florets for 2–3 minutes, until crisp-tender. Drain, then immediately immerse the broccoli in a large bowl of ice water until cool. Drain thoroughly.

3. 3

   Dress and serve

   In a large bowl, toss the broccoli with the remaining ½ teaspoon salt, 60 ml (¼ cup) of the garlic-cooking oil and at least 8 cooked garlic cloves. Taste and adjust the seasoning, then serve cold or at room temperature.

What is broccoli with garlic?

This is a simple Italian-inspired-style vegetable salad: blanched broccoli is served with garlic-infused oil, tender garlic cloves and a hint of chilli. The supplied recipe does not specify a regional origin, but its straightforward oil-and-garlic dressing suits the broccoli without masking it.

The method makes this version work: the garlic cooks gently in oil, while the broccoli gets a brief blanch and an ice-water chill. That keeps the florets tender but still pleasantly firm and bright in colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 7g protein, 18g carbs, 12g fat.

Most of the carbohydrates and fibre come from the broccoli; the olive oil supplies nearly all the fat, while the broccoli contributes a modest amount of protein. Pair a serving with a protein-rich main and a grain or potatoes for a more complete plate.

The garlic-infused oil

Low heat: gently cook the cloves uncovered until browned and tender, rather than letting them fry hard. Keep an eye on them towards the end, since garlic can turn bitter if it gets too dark.

Stop the cooking: transfer the hot oil and garlic to a heatproof container as soon as you add the chilli and salt. The residual heat in the pan can otherwise continue cooking the cloves.

Blanching for the right texture

Short cooking: 2–3 minutes in boiling salted water is enough to make the florets crisp-tender. The exact time depends on their size, so check a larger piece before draining.

Ice bath: cool the broccoli straight away in ice water, then drain it well. Removing excess water helps the oil cling to the florets instead of making the salad watery.

Seasoning and dressing

Garlic cloves: use at least 8 cooked cloves in the salad, or add more if you want a stronger garlic flavour. The remaining cloves and infused oil can be saved for another use.

Oil and salt: measure 60 ml (¼ cup) of the infused oil for the broccoli, then taste before adding extra seasoning. The blanching water is salted too, so the salad may need less salt than expected.

Serving temperature and timing

Make ahead: the garlic oil needs to cool to room temperature before you dress the broccoli. You can blanch the broccoli in advance as well, provided it is drained thoroughly and kept chilled.

Serve it cold or at room temperature, as the method specifies. If it has been refrigerated, let it stand briefly so the oil softens and coats the florets more evenly.

What to serve it with

This is a useful side for grilled fish, roast chicken or a bean-based main, where its garlicky, lightly spicy dressing adds contrast. It also fits easily into a spread of salads and other vegetables.

For a more substantial plate, pair it with a source of protein and a grain or potatoes. The broccoli is already dressed with oil, so a simple, lightly seasoned accompaniment works well.

Recipe notes & tips

• Cut the florets to a similar size so they blanch evenly.
• Have the ice bath ready before the broccoli goes into the boiling water.
• Drain the broccoli thoroughly after its ice bath to keep the dressing from becoming diluted.
• Use a heatproof container for the hot garlic oil.
• Taste the dressed broccoli before adding extra salt, since the blanching water is salted.

Variations

• More chilli: add extra red pepper flakes to the oil for a hotter dressing.
• Lemon finish: add a little lemon zest just before serving for a fresh citrus note.
• Herb topping: scatter chopped parsley over the dressed broccoli.
• Toasted nuts: add toasted almonds for crunch just before serving.
• Extra garlic: use more than 8 cooked cloves in the salad for a fuller garlic flavour.

Common mistakes to avoid

• Overcooking the garlic: it can become bitter; keep the heat low and stop when the cloves are browned and tender.
• Skipping the ice bath: the broccoli continues cooking; immerse it as soon as it is drained.
• Leaving the broccoli wet: excess water thins the dressing; drain it thoroughly after cooling.
• Using a hot pan to cool the oil: residual heat can keep cooking the garlic; transfer the mixture promptly to a heatproof container.
• Adding all the oil at once: the salad may become heavy; measure the stated 60 ml (¼ cup), then taste.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Serve chilled or let the portion stand briefly at room temperature; reheating is not necessary and can soften the broccoli.

Frequently asked questions