I love garlic, but one bite was all I could handle of this recipe. Way too much garlic. I don't even know of any suggestions that would help this recipe. I am planning on making a pasta with the leftover broccoli, hoping that some of the garlic fury may be tamed.

Super good!

This side dish was my contribution to a Father's Day lunch. It was a huge hit. I did do a little tweaking though. I'm not a big fan of raw broccoli, so I steamed the florets from 1 1/2 bunches of broccoli for 3-4 minutes, then drained and rinsed them well with cold water. For the dressing: I blended 2 rounded tsps of minced garlic, 1/2 tsp of salt, 1/4 cup olive oil, 1/2 cup balsamic vinegar, 2 Tbsps Dijon nustard, and 2 tsps honey (helps cut the tartness a bit). I poured this over the cooled broccoli and chilled for about 3 hours. I'm not a fan of Parmesan cheese, so I left it out. Next time, I'll try adding a few thinly sliced green onions to the broccoli before adding the dressing. This is a great recipe that I will definitely make again!

Very good if you like salty and tart. I will reduce the salt next time as it was too salty for my taste. I also blended the dressing in a blender and it was quick and easy. Prepared mid-morning and served for dinner. I am in the process of collecting different side dishes as I'm tired of the same stand-bys. This will go into my "keeper" file.

WAY, WAY too much salt...be careful! And I usually love garlic, but, thought it had too much garlic too. However, super easy & still liked the oil base (instead of mayo). Will make again, but, with less salt and garlic.

Very tangy marinade, a good balance to the broccoli. I used regular yellow mustard instead of dijon, and only marinated 1 1/2 hours. Very flavorful and tangy. I would make again, probably adding some other vegetables to the mix (cucumbers, peppers, or peas would be nice).

EXCELLENT

Did not like this. I think the vinegar ruined it or maybe bec there were way too many strong flavors going on. :/

I'm not a big fan of raw broccoli - but I love it cooked, so I tried this on steamed broccoli. It was delicious!

Very good and great base recipe!

Yum, this was great. I would definitely make again.I used my broccoli raw as stated. I did reduce the salt to just under 1tsp. I also used 1 huge clove of garlic(prob. equal to 3cloves) used cider vinegar because thats what I had. I didnt do the paste thing with the garlic I just put all marinade ingreds in the blender until smooth, then poured over the broc in a ziploc bag. Turned bag every so often. Topped with fresh grated parm. I used grey poupon mustard.

I wasn't impressed with this recipe. I used balsamic vinagrette, and swaped the vinegar and oil measurments -- I just didn't like the taste. I think there was just TOO MUCH sauce. I like the taste of broccoli and when I used the sauce I couldn't taste anything but balsamic garlic onion. Next time, if there is a next time, I'll cut all the amounts in half.

I loved this recipe. I did steam my broccoli slightly and only used 1 tblspn of evoo instead of 1/3c. I left out the salt and put my garlic through a garlic press instead of making the paste. I loved the dijon mustard taste. Great way to eat broccoli. Will make again! Served with Italian Sausage Peppers and Onions from this site.

Super easy, and very unique tasting. Delicious from all accounts. I paired it with a blackened tilapia dish. YUM!!

Changed the recipe a little: blanched the broccoli, and added some home grown baby arugula (rocket) leaves to make a pesto type dressing. subbed apple cider vinegar, and 86ed the cheese. If I were to use cheese, it would be a Parm or Romano, but I was trying to keep this lighter. Made dried bread croutons to toss with, and had to hide the dressing from myself so I would quit dipping them and eating them. Spicy and garlicky this way; not for the faint of heart (but oh so delicious!)

This was O.K., but I doubt I will make it again.