Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper for easy cleanup.
Wash the broccoli thoroughly and cut into evenly sized florets—aim for uniform pieces so they roast evenly. Set aside.
Peel the garlic cloves and leave them whole. This will allow them to soften into a golden, buttery paste during roasting.
In a large bowl, toss the broccoli florets with the olive oil until evenly coated. Sprinkle generously with sea salt and toss again to distribute evenly.
Add the whole garlic cloves to the bowl, spreading them among the broccoli. Drizzle a little more olive oil over the garlic to help it roast into a golden, soft paste.
Spread the broccoli and garlic mixture in a single, even layer on the prepared baking sheet, giving each piece space to crisp up.
Roast in the oven for about 20-25 minutes, shaking the pan gently halfway through. The edges should be golden and slightly charred, and the garlic will become fragrant and oozy.
Once done, remove from the oven and transfer the broccoli to a serving dish. Squeeze fresh lemon juice over the hot vegetables for brightness and toss gently to combine.
Gently mix in the roasted garlic, encouraging it to melt into the broccoli, creating a rich, savory flavor with a smoky aroma.
Finish with a final sprinkle of sea salt if desired, and serve warm, enjoying the crispy, caramelized edges and soft, fragrant garlic.
