Heat cast iron skillet over medium-high heat for 3 minutes until water droplets sizzle immediately. Pat broccoli florets completely dry with paper towels, toss with 2 tablespoons olive oil and salt in a bowl, then spread in a single layer with 1-inch space between pieces. Cook undisturbed for 3 minutes until bottoms blacken, flip with tongs, cook another 2-3 minutes until tender-crisp with charred edges throughout.
4 cups broccoli florets, 3 tablespoons olive oil, 0.5 teaspoon salt
Toast almonds in separate dry skillet over medium heat for 3-5 minutes, stirring constantly. Watch for golden-brown color and nutty aroma—remove immediately when edges start darkening to prevent bitter burnt flavor. Transfer to plate to stop cooking.
0.33 cup almonds
Transfer charred broccoli to large mixing bowl and let cool for 5 minutes. Add minced garlic, sliced red onion, remaining 1 tablespoon olive oil, lemon juice, and black pepper. Toss gently until dressing coats all pieces evenly.
4 cups broccoli florets, 2 cloves garlic, 0.25 cup red onion, 3 tablespoons olive oil, 2 tablespoons lemon juice, 0.25 teaspoon black pepper
Let salad rest at room temperature for 10 minutes before serving. This allows flavors to meld and onion bite to mellow without making broccoli soggy. Taste and adjust salt—you'll likely need another pinch to balance the acidity.
0.5 teaspoon salt
Add toasted almonds right before serving, reserving a few for garnish. Toss once more, top with shaved Parmesan and cherry tomatoes if using. Serve immediately while broccoli is still slightly warm and almonds are crunchy.
0.33 cup almonds, 0.25 cup parmesan cheese, 0.5 cup cherry tomatoes
