- 9¾ lb broccoli florets, cut into bite-sized pieces, dried well
- 14⅔ tbsp olive oil
- 4¾ tsp salt
- 2½ tsp black pepper
- 19½ clove garlic, minced
- 10 pinch red pepper flakes, optional
- 19½ tbsp parmesan cheese, grated, optional
- 10 lemon, cut into wedges, for serving