Wash and dry the broccoli thoroughly. Moisture prevents browning, so take the time to dry it well. Cut into evenly sized florets, leaving some stem for texture.

Place broccoli in a mixing bowl and toss with olive oil, salt, and pepper until evenly coated. Add garlic last to reduce the risk of burning.

Oven Method (Best for Crisp Edges): Spread broccoli in a single layer on a baking sheet. Roast at high heat until tender inside and lightly browned on the edges, flipping once for even cooking.

Stovetop Method: Heat oil in a large skillet over medium heat. Add broccoli and cook until bright green and just tender, then add garlic and cook briefly until fragrant.

Remove broccoli from heat and immediately sprinkle with finely grated parmesan. Toss gently so the cheese melts and coats the florets evenly.

Taste and adjust seasoning. Add red pepper flakes or a squeeze of lemon if desired, then serve warm.