2 Heads broccoli crowns
¼ cup extra virgin olive oil
4 garlic cloves, pressed
Lg pinch of dried red pepper flakes
½ tsp kosher salt (himalayan works too)
3 tbsp raw, sliced almonds
2 tsp freshly squeezed lemon juice
2-3 tbsp freshly grated aged pecorino cheese
Zest of half a lemon

1. Preheat the oven to 475 degrees Fahrenheit. Note: The high temperature ensures even caramelization and makes them extra crispy, therefore extra yummy.

2. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½’ 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.

3. 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 lined sheet pan, setting them apart slightly – do not let them touch. Sprinkle with salt. (If using Himalayan salt – go light)

4. Roast the broccoli for 10 to 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 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

5. Transfer the broccoli to a plate, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot, room temperature or cold (seriously).  Any leftover can be stored in an airtight container in the fridge for up to 2 days.