Bring a large pot of water to a rolling boil. Add broccoli florets and cook for 3-4 minutes until bright green and tender. Drain and set aside.

Melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add drained broccoli to the skillet. Season with salt, black pepper, and onion powder. Toss for 2-3 minutes to combine.

Turn off heat and sprinkle grated parmesan cheese over the mixture. Toss gently. Add lemon juice for tang if desired.

For a roasted variation, preheat oven to 425°F, toss blanched broccoli with olive oil, salt, and pepper, roast for 20-25 minutes, then add sautéed garlic and parmesan.