Step 1

Preheat oven to 425 F.

Step 2

Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don't want too small of pieces.

Step 3

Place the broccoli florets on a foil lined sheet pan large enough to hold them all in a single layer. Toss the garlic on the broccoli and drizzle with about 5 tablespoons olive oil. Sprinkle with the salt and red pepper flakes. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Step 4

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oi, the lemon zest, lemon juice, sunflower seeds, Parmesan, and basil.

Step 5

Serve hot.