In a large pot of salted boiling water, blanch the broccoli until bright green, 1 to 2 minutes
Drain and run under cold water or place the broccoli in an ice bath to cool completely.
In a large bowl, whisk together the olive oil, honey, red chili flakes, garlic, and 1/4 teaspoon salt to make a dressing. Place the drained, cooled broccoli in the bowl and toss to coat.
Heat a large skillet over medium-high heat. Add the broccoli in batches, 2 to 3 pieces at a time, so you don’t overcrowd the pan. Sauté for 1 minute each side to get a lightly golden char. Serve immediately.