Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Line a large sheet pan with parchment paper.

Step 2

Bring a large pot of water to a boil over high heat. Add the broccoli and cook until bright green and just fork tender, about 2 minutes. Drain and pat dry.

Step 3

Place a little mound of parmesan (a scant tablespoon) onto the parchment. Put a piece of the broccoli on top of the cheese, then use the bottom of a glass to press it down, crushing the broccoli to flatten it a bit into the cheese. Repeat with the remaining cheese and broccoli.

Step 4

Brush the top of each piece of broccoli with the oil and sprinkle with the garlic powder and pepper.

Step 5

Transfer to the oven and roast for 7 to 8 minutes, or until the cheese has browned and crisped around the broccoli (it will still be a bit soft under the florets). Remove from the oven and let rest on the pan for 5 to 10 minutes. It will crisp further as it cools. Use a metal spatula to transfer each piece to plates (3 pieces per serving) and serve warm.