Place oven rack in center of oven and preheat to 425 degrees. Line one large sheet pan or two standard size baking sheets with parchment paper.
To prepare the broccoli, cut the florets from the thick stalks, discarding the bottom part of the stalks. Cut the larger florets in half lengthwise, so that all the pieces are somewhat similar in size.
Place the broccoli florets and garlic on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to distribute the oil, and arrange florets in a single layer, using a second baking sheet if necessary.
Roast for 22 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove from oven and immediately toss with lemon zest, lemon juice, vegan parmesan, and a pinch of sea salt. Serve hot.
For oil-free, toss the broccoli and garlic with 2 to 3 tablespoons lemon juice prior to roasting. You can also roast it plain/dry, or use a bit of vegetable broth.And for oil-free, opt for homemade vegan parmesan cheese.
Roasted broccoli is best eaten hot out of the oven, but leftovers will keep for several days. Store in an airtight container in the fridge and reheat in the microwave or in a sauté pan.