Preheat the oven to 400 degrees.

Line a baking sheet with parchment and set aside.

In a large stock pot, bring the water to a boil.

Trim the broccoli into bite-sized florets. Add them to the boiling water.

Cook the broccoli for about 3-5 minutes or until bright green. Drain.

Measure about 1 tablespoon of grated parmesan and form mounds on the parchment, keeping about 3 inches around each mound.

Place a single broccoli floret on top of each parmesan mound.

Using the bottom of a drinking glass, or similar, smash the broccoli until it’s about ½ of an inch thick.

Sprinkle with the lemon pepper seasoning.

Bake for 30 minutes or until the cheese is browned and crispy.

Serve fresh.