1 pound broccoli
1/4 cup olive oil
1 tablespoon rice vinegar
6 cloves garlic, peeled
1 teaspoon salt
Red pepper flakes, optional
Lemon wedges, to garnish
Heat the oven to 450°F. Cut the broccoli into bite-sized florets, and slice the stems into diagonal bite-sized pieces. (Peel the broccoli stems if you want to; I don't bother.)
Blend the olive oil, rice vinegar, garlic, and salt in a small food processor until thick and creamy. (Or smash the garlic in a mortar and pestle and whisk in a bowl with the other dressing ingredients.) If desired, add a pinch of red pepper flakes. Toss with the broccoli and spread on a baking sheet.
Roast for 12 to 15 minutes or until broccoli is tender and the edges are singed. If you desire an extra measure of smokiness, switch the oven to broil, and move the baking sheet up to the highest rack. Broil for 1 to 2 minutes.
Serve hot or cold with wedges of lemon.