4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees Fahrenheit. Remove the broccoli florets from the thick stalks, leaving an inch or two of stem connected to the florets, and discard the remaining stalks.
With a tiny knife, cut the bigger pieces through the base of the head, pushing the florets apart. You should have around 8 cups of florets.
Place the broccoli florets in a single layer on a sheet pan big enough to contain them. Toss the broccoli with the garlic and sprinkle with 5 tablespoons olive oil.
Season with salt and pepper to taste. Roast for 20 to 25 minutes, or until crisp-tender and some floret tips are browned.
Toss the broccoli with 1 1/2 teaspoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil as soon as it comes out of the oven. Serve immediately.