- 6¾ lb broccoli florets, cut into bite-sized pieces, dried well
- 10⅛ tbsp olive oil
- 3⅓ tsp salt
- 1⅔ tsp black pepper
- 13½ clove garlic, minced
- 7 pinch red pepper flakes, optional
- 13½ tbsp parmesan cheese, grated, optional
- 7 lemon, cut into wedges, for serving