– 1 bunch of broccoli (about 1 ½ pounds) or 16 ounces broccoli floret – 1 ½ tablespoons extra-virgin olive oil – Scant ½ teaspoon fine salt, more to taste – ½ teaspoon garlic powder – ½ teaspoon onion powder – 2 ounces (¾ cup) finely grated Parmesan cheese – ¼ teaspoon red pepper flakes (optional, for a kick) – Freshly ground black pepper – 1 to 2 teaspoons fresh lemon juice, to taste
Start with a rack in the middle of a 425-degree oven. This recipe requires parchment paper to prevent cheese from sticking to a large, rimmed baking sheet.
Cut the broccoli florets generously, keeping the stems intact. First trim the stalk, then find a natural separation, then cut and turn again, and the florets should be 2–3 inches wide and 1 inch thick or less.
Maybe halve the big florets to make this work. Add broccoli florets to the baking sheet. Pour olive oil over broccoli and add salt, garlic, and onion powder.
Add more oil if needed to lightly coat. Lay broccoli evenly on the baking sheet. Roast broccoli for 18–21 minutes, until the stems are easily pierced by a fork, then place on a heat-safe surface.
Smash broccoli stems in a sturdy, flat-bottomed jar or glass until they splay. For broccoli release, smash and slide the jar forward. Again, distribute the smashed florets across the pan.
Try to centre cheese on smashed broccoli. Include red pepper flakes and a few twists of freshly ground black pepper. Bake 5–7 minutes until pan cheese melts and turns golden.
Pour the lemon juice over the hot broccoli and serve right away while it's still hot. Over time, leftovers will lose their crunchiness, but they can be kept in the fridge for up to 4 days if they are covered.