- 5¼ lb broccoli florets, cut into bite-sized pieces, dried well
- 7¾ tbsp olive oil
- 2⅔ tsp salt
- 1⅓ tsp black pepper
- 10½ clove garlic, minced
- 5½ pinch red pepper flakes, optional
- 10½ tbsp parmesan cheese, grated, optional
- 5½ lemon, cut into wedges, for serving