Roasted Broccoli with Crispy Parmesan and Lemon

From Tyler's Ultimate

Kosher salt
2 heads of broccoli (about 3 pounds)
1 C freshly grated Parmigiano-Reggiano cheese
Juice of 1 lemon

Preheat the oven to 400 and bring a big pot of salted water to a boil. Trim about 1 inch off the ends of the broccoli stalks and peel the stalks with a vegetable peeler. Cut the broccoli lengthwise into spears. When the water comes to a boil, add the broccoli and cook for 3 1/2 minutes, until the broccoli is just tender and still bright green. Drain in a colander. Arrange the broccoli in a nonstick oven-proof pan. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and hit it with a squeeze of the fresh lemon.