- 7¼ lb broccoli florets, cut into bite-sized pieces, dried well
- 10¾ tbsp olive oil
- 3⅔ tsp salt
- 1¾ tsp black pepper
- 14½ clove garlic, minced
- 7½ pinch red pepper flakes, optional
- 14½ tbsp parmesan cheese, grated, optional
- 7½ lemon, cut into wedges, for serving