Preheat the oven to 475 degrees Fahrenheit.
Line a sheet pan with aluminum foil.
Trim any dry, tough ends of the broccoli crowns,
Cut broccoli into even sized pieces for even cooking.
In a large bowl, whisk together the olive oil, minced garlic, and red pepper flakes.
Add the broccoli florets and toss gently until evenly coated.
Arrange the broccoli on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
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 6 to 8 minutes, or until the broccoli is evenly caramelized and fork 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 parmesan cheese.
Garnish with fresh lemon zest.