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(recipe, Willi Galloway)
This dish was inspired by one of my favorite vegetable dishes: the delicious blasted broccoli at Black Bottle, a wine bar in Seattle's Belltown neighborhood. Tossing the broccoli in a garlicky oil, instead of with chopped garlic, eliminates the problem of the garlic burning while the broccoli roasts at high heat. Roasted garlic is often available in well-stocked olive bars, or you can roast it yourself (see Notes below). Refrigerate the extra garlic oil and use it within three days. I like to brush it on pizza dough before assembling the pizza or use it as a dip for crusty bread.
To roast garlic, cut off the top quarter of the head, drizzle with olive oil, and place in a covered baking dish; roast in the oven at 425 degrees until the cloves are soft, about 20 to 25 minutes depending on their size. Refrigerate roasted garlic in a covered container for up to one week. Squeeze the softened cloves out of their wrappers before using in recipes.