2) Turn off the heat and add the chilli pepper flakes and 1/2 tsp salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
3) Blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Using a spider or large slotted spoon, transfer immediately into a large bowl of ice water until the broccoli is cooled – this stops the cooking and sets the bright green colour. Drain well.
4) In a large bowl, toss the broccoli with 1/2 tsp salt, 50ml of the oil used to cook the garlic, the soy sauce and 8 or more cloves of cooked garlic. Taste for seasoning and serve cold or at room temperature.