- 13¼ lb broccoli florets, cut into bite-sized pieces, dried well
- 19¾ tbsp olive oil
- 6⅔ tsp salt
- 3⅓ tsp black pepper
- 26½ clove garlic, minced
- 13½ pinch red pepper flakes, optional
- 26½ tbsp parmesan cheese, grated, optional
- 13½ lemon, cut into wedges, for serving