You should plan ahead, however, as it calls for blanching the broccoli first and then making sure it is completely dry before continuing.
The broccoli goes into boiling water.
And after being blanched, goes straight into a bowl of ice cold water.
Although the recipe suggest blotting off the moisture with a kitchen towel, I find it isn't that easy. So I usually blanch it earlier in the day or the night before.
Although you could use fresh chilies, I find dried chilies work just fine. These are dried cayenne peppers. Slice, don't mince, the garlic.
The dried broccoli gets tossed with olive oil and generously seasoned with salt and pepper while a cast iron grill pan heats up over high heat. When the pan is extremely hot, in goes the broccoli.
At the same time, I had the olive oil, garlic and peppers ready to go.
I need to remember to start heating this over medium heat sooner, probably as soon as I put on the cast iron pan to start heating up. It takes a bit of time over the lower heat for the garlic to brown, but you don't want to heat it over a higher heat.
Meanwhile, attend pretty carefully to the broccoli. With the very hot pan, it can go from charred to burnt pretty quickly. Turn the florets regularly.
I removed the broccoli to a bowl as soon as it was done, and continued to watch the garlic and Chilis until the garlic just started to brown. I do toss it in the larger bowl before then putting on the serving plate. I don't always have as much broccoli as the recipe calls for, so the dressing can be too much.
Season with more salt and pepper to your taste.
I have never added the lemon slices or almonds, and I don't really think it needs them.
Here's the recipe!
http://www.gardenista.com/posts/chargrilled-broccoli-with-chile-and-garlic/