Cut the broccoli into florets and set aside. Boil water in a large pot and put the oil and chili flakes in a frying pan but don't heat the oil yet.

When the water is boiling, put the broccoli in. Now heat the garlic oil on medium-low if you are using an electric stove. If you have a gas stove, start heating the oil when the broccoli only needs another minute or your pan will get too hot. Boil the broccoli for 3-4 minutes, depending on how big you cut it. It should still be quite crispy since it will continue to cook in the frying pan.

After 3 minutes (or so) using a slotted spoon, scoop the broccoli out of the water, shake off any excess water and put it in the frying pan with the heated oil and chili flakes. You could also drain it into a colander and then dump the broccoli into the oil all in one go.

Stir the broccoli around so all of it gets a bit of oil on it and sautee for 3-4 minutes over a medium heat.

Once the broccoli has some of caramelized bits on some of the pieces, scoop the broccoli into a serving bowl and squeeze the juice of half a lemon over the broccoli, giving it a stir to get some lemon juice on all of the florets. Serve immediately.