- 9¼ lb broccoli florets, cut into bite-sized pieces, dried well
- 13¾ tbsp olive oil
- 4⅔ tsp salt
- 2⅓ tsp black pepper
- 18½ clove garlic, minced
- 9½ pinch red pepper flakes, optional
- 18½ tbsp parmesan cheese, grated, optional
- 9½ lemon, cut into wedges, for serving