1 head garlic (about 16 cloves)
1 C olive oil
1 tsp crushed red pepper flakes
1 tsp kosher salt
4 stalks broccoli, cut into florets (about 8 cups)
2 Tbs soy sauce

Put garlic and oil in small heavy sauce pan, bring to boil and cook uncovered over low for 10-15 minutes, until garlic is browned and tender. Turn off heat and add red pepper flakes and 1/2 tsp of salt. Immediately transfer to heat proof container (to stop cooking). Cool to room temperature. (AMN Note: The first time I made the dish I did this. The second time, I used garlic infused olive oil.)

Blanch broccoli florets in a large pot of salted water for 2-3 minutes, until tender-crisp. Drain water and immediately immerse in large bowl of ice water until broccoli is cooled (stops cooking and sets bright green color). Drain well.

In large bowl, toss broccoli with 1/2 tsp salt, 1/4 cup of infused olive oil, soy sauce, and ~8 garlic cloves. Serve cold or at room temperature.