I like broccoli cooked but not cooked-the-life-out-of it. That’s tricky when you’re steaming it. It gets cooked and then if you let it hang around while other dishes finish up, the broccoli can quickly zip past the cooked-properly to the overdone zone. And anyway, plain, overcooked broccoli is not a welcome sight on one’s dinner plate.
One solution is to blanch the broccoli, drain and let sit out, and later re-warm in garlic-infused olive oil with hot pepper flakes and perhaps some shavings of parmesan.
Parboil broccoli sections in salted water for about 4 minutes. Drain and set out on sheet pan to sit at room temp while you cook the rest of dinner.
Slice garlic and sauté gently over medium low heat in a good quantity of olive oil with salt until golden or just barely golden. Put all in a small bowl and set aside.
When ready for broccoli, heat the pan, add olive oil, hot pepper flakes, and turn broccoli in oil, adding garlic and garlic-infused oil, and salt.
Put into serving bowl and shave on some parmesan, which will melt from the hot broccoli.