Pre-heat the oven to 180C (fan forced).
Line a baking tray with baking paper.
Put the garlic and anchovies into a small bowl and add enough olive oil to create a slurry. I typically use around 3 Tablespoons, but actually just free pour until it looks right.
Stir in some salt & pepper and set aside.
Slice the broccoli into 4-5 mm slices. I use all of the broccoli, including the stem and leaves, so make long cuts down the length of the head to try and get each part of the vegetable in each slice.
Put the sliced broccoli into a large bowl and pour over the reserved garlic/anchovy mixture.
Toss the broccoli until it is well covered in the flavoured oil.
Spread the broccoli over the lined tray, trying to separate the pieces so they do not overlap. Don't crowd them as they will not roast evenly.
Roast for 10 minutes, until the broccoli has started to brown.
Remove from the oven and serve immediately.