Add the half the oil oil, garlic and the chilli to a pot over medium heat until garlic starts turning golden brown. Garlic and chilli burn very quickly so as soon as they start changing colour, pour the mix into a cool container to stop the cooking.
Blanch broccoli for 2 mins in a pot of boiling water then plunge broccoli into ice cold water to stop it cooking.
Drain broccoli and when dry put in a bowl and season the broccoli with the remaining oil, salt and pepper. Add in the broccoli and blanch it for exactly 2 mins (no more please).
After blanching empty the broccoli in to a colander and plunge the broccoli (in the colander) into ice cold water to stop it cooking.
Leave broccoli to dry completely, and when dry put in a bowl and season the broccoli with remaining olive oil, salt and pepper.
Heat a ridged griddle pan over high heat and grill the broccoli in batches making sure to turn the florets halfway through so all sided get char marks.
Transfer the broccoli to a bowl, pour the garlic and chilli mix and a dash of lemon juice (if using). Adjust seasoning, add in lemon wedges (if using) and serve.