Roasted Broccoli with Lemon and Percorino-Romano Cheese

(Makes 4 servings,

1 lb. broccoli flowerets, cut so flower ends are not over an inch across (about 6 cups cut broccoli flowerets)
2 T extra virgin olive oil sea salt to taste
1 T fresh squeezed lemon juice (I used about a tsp. more)
1/3 cup freshly grated Pecorino-Romano or Parmesan cheese (not packed)

Preheat oven to 450 F. Trim broccoli stalks so pieces are close to the same length. You may want to peel the broccoli with a vegetable peeler if the skin seems tough, but I didn't. Cut apart broccoli flowerets so pieces are the same size and each flower end is less than an inch across. (To avoid the mess from trimming broccoli, cut through the stem part, then pull flowerets apart. Toss broccoli with 2 T olive oil, and sprinkle with salt to taste. If using a metal roasting pan, I would spray the pan with non-stick spray or olive oil.) Spread out broccoli pieces in roasting pan. Roast broccoli until pieces are bright green and starting to get browned edges. (I turned after 10 minutes, and then again after 5 minutes, and cooked for 20 minutes total roasting time.)Toss broccoli with fresh lemon juice and then sprinkle with Pecorino-Romano or Parmesan cheese. Serve hot.