I was making dinner recently, and broccoli was on the brain. I love broccoli, and like cauliflower, its very versatile when it comes to cooking methods. It stands up well to high heat, so roasting the broccoli seemed appropriate for the evening. Whenever I roast a vegetable I always regret one thing.... I never seem to make enough. I eat half before I get out the kitchen and the other half on my plate. Like sushi, its never enough.. so if you have to, make 2 heads of broccoli... Thank me later . 

ROASTED BROCCOLI
1 head broccoli, cleaned and sliced in large pieces 

1 head of garlic, peeled and trimmed 

salt + cracked black pepper 

canola oil, about 4 Tablespoons 

Heat oven to 425 degrees. In a large bowl toss broccoli, and garlic cloves in canola oil and heavily season with salt and pepper. Place seasoned broccoli, flat sides down and spaced apart on a rimmed baking sheet, roasting pan or a large glass baking dish. Place in the oven and roast until broccoli is cooked, with a slight crunch, about 25-30 minutes.