Preheat oven to 200°C. Cut broccoli into bite-sized florets and wash.

Fill a pot with a little water (about 5-10 cm deep) and bring to a boil. Place the broccoli in a steamer basket or a metal sieve and put it in the pot. Steam the broccoli with the lid closed over low heat for about 10 minutes, until it is tender but still has a bite.

Remove the broccoli from the steamer and spread it out on a baking sheet. Crush the florets with the bottom of a glass. Brush or drizzle the oil over the broccoli florets and lightly salt. Finish with a little lemon zest (about a quarter to half a lemon) and freshly grated Parmesan cheese.

Roast broccoli in the oven at 200°C for 20 to 25 minutes until crispy, then serve immediately or let it cool and store it in a food storage container in the oven for up to three days.