- 15¾ lb broccoli florets, cut into bite-sized pieces, dried well
- 23⅔ tbsp olive oil
- 7¾ tsp salt
- 4 tsp black pepper
- 31½ clove garlic, minced
- 16 pinch red pepper flakes, optional
- 31½ tbsp parmesan cheese, grated, optional
- 16 lemon, cut into wedges, for serving