- 10¼ lb broccoli florets, cut into bite-sized pieces, dried well
- 15⅓ tbsp olive oil
- 5⅛ tsp salt
- 2½ tsp black pepper
- 20½ clove garlic, minced
- 10½ pinch red pepper flakes, optional
- 20½ tbsp parmesan cheese, grated, optional
- 10½ lemon, cut into wedges, for serving