Preheat the oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Trim the ends of the broccoli and slice each head into three thick, even sections. Arrange them on the prepared baking sheet, spacing them out to allow for even roasting. Drizzle the olive oil over the top and use your hands to gently massage it into the florets, ensuring they are well coated. Sprinkle with sea salt for enhanced flavor.

Transfer the baking sheet to the preheated oven and roast for 25 to 30 minutes, or until the edges of the broccoli turn golden brown and slightly crisp. The high heat helps develop a deep, roasted flavor while maintaining a tender bite.

While the broccoli is roasting, prepare the pine nut topping. In a small skillet over medium heat, melt the butter until it begins to sizzle. Add the pine nuts and minced garlic, stirring continuously for 2 to 3 minutes, until the nuts take on a light golden hue and release a nutty aroma. Remove from heat immediately to prevent burning.

Once the broccoli steaks are finished roasting, remove them from the oven and immediately top them with the butter-toasted pine nuts. Sprinkle with grated Parmesan and a pinch of chili flakes for a hint of heat. Serve hot and enjoy.