Toss until evenly coated (add a little more oil if needed). Spread broccoli evenly on the baking sheet. Place the broccoli on a heat-safe surface after roasting for 18–21 minutes until the stems are easily pierced by a fork.
– 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 each broccoli piece in a sturdy, flat-bottomed jar or glass until the stems splay. Smashing and sliding the jar forward releases the broccoli best.
Again, distribute the smashed florets across the pan. Spread cheese on each smashed broccoli. If desired, add red pepper flakes and a few twists of freshly ground black pepper.
Bake cheese for 5–7 minutes until melted and golden on pan. Add lemon juice to warm broccoli and serve immediately. Despite losing crispness, leftovers can be refrigerated for 4 days covered.