Preheat your oven to 425°F (220°C) and wash and thoroughly dry 1 pound of fresh broccoli florets. Trim excess stems.

In a bowl, mix ½ cup grated Parmesan cheese, 1 cup breadcrumbs, 1 teaspoon garlic powder, and a pinch of salt and pepper.

Drizzle 2 tablespoons olive oil over the broccoli and toss to coat.

Sprinkle the breadcrumb mixture over the broccoli and toss well.

Transfer the coated broccoli to a parchment-lined baking sheet in a single layer.

Roast in the oven for 15-20 minutes until tender and golden brown.

Remove from the oven, let cool for a couple of minutes, and serve immediately.