Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and slightly tender.

Use a slotted spoon to transfer the broccoli to an ice bath to stop the cooking process. Let it sit for a couple of minutes, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

Add the blanched broccoli to the skillet. Toss it well to coat in the garlic oil. Sauté for another 4–5 minutes.

Remove the skillet from heat. Sprinkle the sautéed broccoli with salt, black pepper, and grated Parmesan cheese. Toss everything together and spoon it into a serving dish.