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Slice broccoli heads lengthwise into 1-inch-thick slices, cutting from the bottom of the stems through the crown to preserve the shape of the broccoli (reserve any florets that fall away for another use). Brush both sides of each broccoli slice with some of the olive oil and sprinkle with salt and pepper.
Preheat a 12-inch cast-iron skillet over medium heat. Place half of the slices in the heated skillet and set a heavy medium skillet on the slices to press them down in the cast-iron skillet. Cook over medium heat for 3 to 4 minutes or until well browned. Turn slices and cook second side for 3 to 4 minutes more or until browned (for more tender broccoli, cook over medium-low heat for 5 to 6 minutes per side). Transfer to a warm serving platter; cover and keep warm. Repeat with remaining broccoli slices.
Drizzle remaining olive oil into the hot skillet; reduce heat to medium-low. Add garlic slices. Cook garlic about 2 minutes or until the slices are lightly browned, stirring gently and constantly. Arrange broccoli on serving platter. Sprinkle toasted garlic slices over broccoli. If desired, sprinkle with sea salt. Transfer to a plate lined with paper towels.