- 7¾ lb broccoli florets, cut into bite-sized pieces, dried well
- 11⅔ tbsp olive oil
- 3¾ tsp salt
- 2 tsp black pepper
- 15½ clove garlic, minced
- 8 pinch red pepper flakes, optional
- 15½ tbsp parmesan cheese, grated, optional
- 8 lemon, cut into wedges, for serving