- 3½ lb broccoli florets, cut into bite-sized pieces, dried well
- 5¼ tbsp olive oil
- 1¾ tsp salt
- ¾ tsp black pepper
- 7 clove garlic, minced
- 3½ pinch red pepper flakes, optional
- 7 tbsp parmesan cheese, grated, optional
- 3½ lemon, cut into wedges, for serving