Spicy Roasted Broccoli with Almonds

This is loosely based on something from Ottolenghi's in London-unfortunately it is not in his cookbooks.  
All my favourite ingredients-veg, nuts,  chili, ginger, tamari...all I need in there is some avocado and I'd be set! It reminds me of a marinated broccoli and carrot salad that I used to love.  

serves 2
Ingredients:
1 large head broccoli (organic if you can get it)
¼ cup whole almonds

Dressing:
4 cloves garlic, sliced
2 Tbsp. minced ginger
1 tsp. fresh, hot chili, sliced (more or less, to suit your taste)
2 Tbsp. olive oil
1 tsp. tamari 
Directions:
1. Preheat oven to 180-200°C. Wash broccoli well, then remove the very end of the stem. Slice the entire head of broccoli and remaining stem in half down the center lengthwise, then cut each half in half again. Repeat until you have relatively small slices of broccoli tops with long stems. Place in a large bowl.
2. Prepare dressing and pour over broccoli. Using your hands, massage the dressing into the broccoli making sure it is well coated. Place broccoli on a baking sheet and set in the oven.
3. On a separate baking sheet, place almonds and set in the oven below the broccoli. 
4. Roast broccoli and almonds for 15-20 minutes (the almonds will need less time), until the broccoli is just turning golden brown on the edges. 
5. Remove everything from oven. Roughly chop almonds on a cutting board. Plate broccoli, season to taste. Sprinkle with chopped almonds. Serve.