Becca's Charred Broccoli

We all love Becca's broccoli. 

I cut the broccoli florets in vertical slices to give it more surface area, like they do to make cauliflower steaks, but much smaller.

Using our 9" Lodge cast iron, heated to 8 on the induction, I put in about 2 T. olive oil, let it heat, and dumped in the broccoli.  I let it singe for about a minute, then stirred it for another minute or two. Then turned off the burner, covered it, and it steamed. Just added salt, as Becca directed.

8 minutes later: perfect!