Preheat the oven to 425℉
Break down your broccoli crowns, cutting off the tough stem and breaking the crown into smaller florets. Slice the florets in half at your discretion to lay flat.
Transfer the florets to a baking sheet lined with foil or parchment.
Drizzle florets with olive oil, then sprinkle on salt and pepper.
Pour on all of the dressing, and ¾ of the parmesan. Use a large spoon to stir and coat the broccoli
Roast in the oven for 20-25 minutes or until the edges turn brown/caramelize
Meanwhile, put salad croutons in a plastic bag and crush into fine pieces with a meat mallet or rolling pin. (Skip this step if using seasoned panko).
Remove the broccoli from the oven and sprinkle on the remaining parmesan and the crushed croutons. Do not stir.
Place back in the oven for 7-10 minutes so the croutons have time to crisp up.
Serve immediately.