Heat the oven to 425 degrees F (220 degrees C).
Cut the Broccoli (2 pound) into florets.
In a bowl toss the Garlic (2 clove) with the broccoli and drizzle with 3 tablespoons of Extra-Virgin Olive Oil (to taste). Sprinkle with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Toss to coat evenly. Spread the broccoli in a single layer in a roasting tray.
Roast for 20 to 25 minutes, until the broccoli is crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with the zest and juice of the Lemon (1) and the Parmesan Cheese (to taste).
Taste and add a drizzle more olive oil if the broccoli seems dry or tastes too sharp; add more fresh lemon if it needs more bite. Add a sprinkling of Sea Salt Flakes (to taste) if it simply needs more seasoning. Add more parmesan if you wish. In short: season to taste.