Step 1

Preheat the oven to 475°F (246°C) with a rack in the center postion. Oven Temperature Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425°F-450°F (220°C-232°C) and adjust the cooking time as necessary.

Step 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-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. Note: If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you will most likely need to reduce the temperature and roasting time to ensure that they do not burn. Try to make your broccoli pieces consistent in size, as this will help them roast evenly.

Step 3

In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, 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. Sprinkle with salt.

Step 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.

Step 5

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 (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.