preheat oven to 200 degrees C. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli, leaving roughly 2-inches of stalk attached. Cut the broccoli into florets

In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli and toss gently until evenly coated. Arrange the broccoli on the lined sheet pan, setting them apart slightly.

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 caramelized and 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 cheese. Garnish with fresh lemon zest. Serve hot or at room temperature.