Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray the foil with nonstick spray.

Spread the broccoli florets from 2 heads in a single layer on the prepared sheet. Drizzle with 2 tablespoons olive oil and toss with tongs or your hands to coat evenly.

Sprinkle ½ teaspoon salt and ½ teaspoon pepper evenly over the broccoli.

Roast the broccoli for 10 minutes.

Remove the pan from the oven, scatter ¼ cup raw, unsalted pine nuts over the broccoli, and sprinkle 2 to 3 tablespoons freshly grated Parmesan cheese on top. Toss or spread the pan so the pine nuts and cheese are distributed in a single layer, then return to the oven and roast an additional 10 to 15 minutes, until the broccoli is golden brown and the pine nuts are toasted. Watch closely toward the end to prevent the pine nuts from burning.

Remove from the oven and serve immediately.