1 head garlic, peeled (about 1 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets
Put the garlic cloves and oil in a small saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool.
Blanch the broccoli florets in a large pot of boiling salted water 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. Drain. Toss with 1/2 teaspoon salt, 1/4 cup oil used to cook the garlic, and half the cooked garlic. Serve cold or at room temperature.