This broccoli is inspired by the broccoli from one of my favorite restaurants in Seattle. It was love at first bite. Enjoy!
1 head of broccoli, cut into florets
1.5 tablespoons of olive oil, divided
4 garlic cloves, minced
crushed red pepper
Preheat oven to 450. Toss broccoli in 3 tablespoons of oil in a large bowl to coat. Sprinkle with salt and pepper and transfer to a rimmed baking sheet. Roast 15 minutes. While it cooks, stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli, toss to coat, and roast again until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper, and serve immediately.
Heat olive oil over medium heat and add garlic. Saute until golden, then adding the beans plus their liquid, the cilantro sprigs, and the sea salt. Combine well, increase heat to high, and bring to a boil. Then lower to a simmer and leave, stirring from time to time, to simmer for 15 minutes. Remove cilantro and serve.