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Preheat oven to 400°F. Line or grease a large baking sheet.
Toss together broccoli, olive oil, salt, and pepper in a large bowl or straight on baking sheet. Spread broccoli in a single layer on a rimmed baking sheet. Transfer into preheated oven and roast until just tender, 20 to 25 minutes. Feel free to broil for 1-2 minutes if you would like some extra charred edges on your broccoli. Allow to cool while you prepare dressing and salad.
Meanwhile, whisk together lemon zest and juice, parsley, garlic, mustard, vinegar, honey, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper and chili flakes if using in a medium bowl. Set aside.
In large bowl add the kale, shallots and drizzle in a couple teaspoons of the dressing. Massage kale or toss to thoroughly coat with dressing to soften kale.
Add the roasted broccoli, white beans, parsley, almonds and cheese to kale. Drizzle over as much of the dressing as you prefer and toss gently to combine.
Test for seasoning and adjust salt and pepper to taste. Feel free to add an extra sprinkle of feta or extra nuts on top before serving.