1 1/2 pounds broccoli crowns (roughly 2 heads)
1/4 cup extra virgin olive oil
4 garlic cloves, pressed
Large pinch of dried red pepper flakes
1/2 teaspoon kosher salt
3 tablespoons raw, sliced almonds
2 teaspoons freshly squeezed lemon juice
2-3 tablespoons freshly grated aged pecorino cheese
Zest of half a lemon
Preheat oven to 475 degrees F. Lightly grease a sheet pan with extra virgin olive oil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2 inches of stalk attached. Slice the broccoli into 1/2-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
In a large bowl, whisk together the olive oil, pressed garlic and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the sheet pan, setting them apart slightly. Sprinkle with salt.
Roast the broccoli for 10-12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8-10 minutes, or until the broccoli is evenly caramelized and fork tender and the almond slices are toasted and golden.
Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature. Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.
Recipe inspired by: A Beautiful Plate