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Preheat oven to 425 degrees.
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Trim broccoli into florets, peel stem and slice into thick chunks.
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Spread broccoli on a large baking sheet lined with parchment paper or foil. Toss with olive oil, chili flakes, garlic, salt and pepper.
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Roast until crisp tender, around 15 minutes.
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Move broccoli to a serving bowl.
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Squeeze lemon over the top, scatter pine nuts, and shave or grate cheese onto the broccoli.
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Serve hot!