Preheat a cast iron pan over medium high heat. You can also use a sturdy skillet or a grill pan.
Cut the florets small, bite-size pieces. Trim to stalk and slice it into coins. Toss the cut vegetables lightly in olive oil and sprinkle with salt.
Place about half of the broccoli in a single layer on the pre-heated pan and cook for about 3 minutes, until the broccoli begins to char and colour on the bottom. Use a sturdy pair of tongs to flip the broccoli. Cook for a few more minutes.Don't be afraid to almost burn the broccoli! This is when the flavour builds.
Add the garlic to the pan now - and toss with the broccoli. Carefully add a splash of liquid to the pan: water, stock or white wine. This quickly steams the broccoli and helps soften those stalks.
When the broccoli is bright green, and the garlic softened, scrape the vegetables into a serving bowl. Repeat cooking process with second half of broccoli.
Toss all of the charred broccoli with lemon juice, pepper and parmesan cheese. If desired, drizzle with more olive oil and serve at once.