- 11½ lb broccoli florets, cut into bite-sized pieces, dried well
- 17¼ tbsp olive oil
- 5¾ tsp salt
- 2¾ tsp black pepper
- 23 clove garlic, minced
- 11½ pinch red pepper flakes, optional
- 23 tbsp parmesan cheese, grated, optional
- 11½ lemon, cut into wedges, for serving