- 4½ lb broccoli florets, cut into bite-sized pieces, dried well
- 6¾ tbsp olive oil
- 2¼ tsp salt
- 1⅛ tsp black pepper
- 9 clove garlic, minced
- 4½ pinch red pepper flakes, optional
- 9 tbsp parmesan cheese, grated, optional
- 4½ lemon, cut into wedges, for serving