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Prepare the broccoli by separating it into florets. Fill a large saucepan with plenty of water and bring to a boil. Throw in the broccoli and blanch for 2 minutes only.
Using a large slotted spoon, quickly transfer the broccoli to a bowl full of ice-cold water. Drain in a colander and allow to dry completely.
In a mixing bowl, toss the broccoli with 3 tablespoons of oil and a generous amount of salt and pepper.
Place a ridged grill pan over high heat and grill the broccoli in several batches until charred.
In a small saucepan, heat the remaining oil with garlic and chiles until the garlic turns golden brown.
Pour the oil, garlic, and chile over the hot broccoli and toss together well. Garnish with lemon slices or toasted almonds.