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Roast the broccoli: Heat the oven to 430°F (220°C).Cut 1 large head broccoli into florets and add them on a baking sheet. Toss with a drizzle of olive oil, a pinch of salt, and spread on a single layer.Roast for 18–22 minutes, until soft with golden, crispy edges.
Cook the garlic: While the broccoli roasts, place a large skillet on low heat and add 2 tablespoons extra virgin olive oil.Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes (if using). Cook for 30–60 seconds, just until it smells good. Don’t let it turn brown.
Cook the orzo and beans: Add 1 cup orzo pasta to the skillet and stir for 1 minute to coat it in the oil.Pour in 3 cups vegetable broth, 1 can white beans (rinsed), ½ teaspoon salt, and pepper.Bring to a gentle simmer and cook for 10–12 minutes, stirring often, until the orzo is soft and creamy. Add a little more broth if it gets too thick.
Add lemon and cheese: Turn off the heat. Stir in the zest and juice of ½ lemon first.Then add ½ cup grated parmesan and stir until melted and creamy.
Finish and serve: Gently mix in the roasted broccoli. Taste and add more lemon, pepper, or broth if needed. Serve warm with a little olive oil, lemon zest, and pepper on top.