In a medium-sized pot, add water until it looks like you have about 6 cups, or measure it out if you want. Add 1 teaspoon of salt. Put it on high, put a lid on, and bring it to a boil.

While the water boils, trim and break apart the broccoli. Try to make them the same-ish size so that they cook evenly.

Crush the garlic with the side of a chef's knife, then mince finely. Add 1/4 teaspoon salt and mash it all together. (You can use a mortar and pestle for this, or a garlic press. Whatevs. Just get it mashed)

Place the salted garlic in a small bowl, and then add the red wine vinegar. Add in a few shakes of crushed red pepper flakes, and then let that mixture sit for 10 minutes.

Once the water comes to a rolling boil, add the broccoli florets, cover it with a lid, and set a timer for 3 minutes. This is important! Do not cook longer than 3 minutes! They will get mushy and lackluster. Don't sneak a peek in the pot. Just set the timer.

When the timer goes off, immediately pour the broccoli into a colander in the sink, and let cool a bit.

Heat 1 tablespoon of olive oil in a small heavy frying pan. Add the almonds, and fry until they are lightly browned, about 2-3 minutes. Keep an eye on them, they burn very quickly. Put the almonds on a paper towel-lined plate and immediately sprinkle with a dash (or 4) of salt. Let almonds cool a few minutes.

Whisk the remaining 4 tablespoons of olive oil into the vinegar-garlic mixture. Stir together the broccoli, feta, and half the almonds in a mixing bowl; add cranberries if you are using them. Drizzle with dressing and toss to coat. Serve salad while it is hot, with remaining almonds sprinkled over the top.