I grow broccoli in my garden and this year it is doing phenomenally. Because I grow it, I use it head to tail. I love the leaves and how they become crispy when roasted, I think the stems are the best part, and as long as you peel them they are very tender too, which leaves me the floret, which, well is a floret and has lots of uses. One thing about roasting I have learned is sometimes, no matter the broccoli, it comes out tough and stringy. If your broccoli comes out the oven tough and stringy I have found if I take another sheet tray and cover the broccoli while it is hot for a few minutes it will steam itself tender. —thirschfeld
Heat the oven to 350°F. Place the garlic into an ovenproof ramekin and drizzle the heads with olive oil. Season them with a sprinkle of salt and pepper. Cover them with foil and bake the garlic for 1 hour and 15 minutes. Remove from the oven and let the garlic cool.
Turn the oven to 425°F. Place all the broccoli into a large mixing bowl. Drizzle it with olive oil and season it liberally with salt and pepper. Spread it out onto a sheet tray.
Bake the broccoli for 35 minutes then sprinkle the almonds across the top and cook until the broccoli is tender and the almonds are beginning to brown, about 12 more minutes.
Meanwhile, while the broccoli is roasting combine the mustards, lemon juice, and squeeze one of the roasted heads of garlic into the bowl making sure to get all the garlic "paste" you can from the garlic paper. Season the mix with a pinch of salt and some freshly ground pepper.
Take the other head of garlic and gently peel the paper from the cloves trying to leave the cloves whole. Set the cloves aside.
Using a whisk, combine the ingredients then drizzle in 4 to 6 tablespoons of olive oil, depending on how tart you like your dressings.
Once the garlic and almonds have finished roasting dump them into the bowl with the dressing, mix to combine the ingredients and serve garnished with more garlic cloves from the second head of garlic.