- Preheat the oven to 220 degrees C
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Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
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Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
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Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
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Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.
