Make the dressing. To a medium bowl, add all ingredients under dressing and whisk till everything is fully combined. Refrigerate until ready to use.

Prep the broccoli. Wash and thoroughly dry your broccoli, then cut the florets off the stems, leaving as little stem as possible to allow the individual florets to be on the smaller side. The smaller they are, the easier they’ll be to eat with a spoon, which is really the holy grail of salad eating IMO.

Add your broccoli florets to a large bowl, pour over your dressing and toss till everything is well coated. Set aside and make your topping. This can be made ahead of time as well, since the broccoli doesn’t get soggy, I think it gets better over the course of a few hours or even overnight!

To a small skillet over medium low heat, add the olive oil. When the olive oil shimmers, add the garlic and cook till fragrant, stirring frequently (about a minute). Then add the crushed bran flakes (I use a mini food processor for this, but you can also add to a Ziplock and beat it with a rolling pin or the like) and a big pinch of salt and cook, stirring occasionally, until warm, evenly coated and crispy. Remove from the heat.

Plate your dressed broccoli by mounding it up on a plate (I just think it looks impressive as a broccoli mountain of sorts), then blanket the top with the 1 oz grated parm, sprinkle the garlicky crushed cereal overtop, and serve!