Preheat the oven to 425.
Take as much broccoli as you want to eat, cut into florets (but relatively big ones.) Best thing to do is prep the broccoli beforehand so it is not only ready, but dry.
Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper (or just have salt and pepper mills at the table). Now add 4 garlic cloves that are peeled and sliced and toss them in too. 3Tbs. pine nuts. Some dried chili flakes.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
In the middle add lemon juice and stir around. Move the broccoli around a few times during cooking.
When it's done, take it out of the oven sprinkle zest of a lemon over the broccoli, squeeze a little more lemon juice over, add a little more olive oil, and 1/3 cup of freshly grated Parmesan cheese. Put back in oven so cheese will do its thing. Good Parmesan doesn't exactly melt.
I made it in a cast iron frying pan so I could take it directly from the oven to a trivet at the table. Toss at table. A nice, crunchy, roasty change from steamed broccoli.