Wash the broccoli in cold water a few hours before roasting and let it dry completely. Dry broccoli roasts much better.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the leaves and set them aside. With the knife, cut the broccoli into roughly the same-size florets, leaving as long stems as possible, almost cutting at the main stem to get an elegant shape.
Place the florets onto the baking sheet at an even distance from each other, leaving some space between each of them.
Sprinkle them with olive oil, salt, white pepper, fresh parsley, chopped garlic, and the cut leaves of the broccoli you set aside beforehand.
Squeeze one-half of the lemon juice all over them. Grind the goat cheese with your fingers onto the broccoli florets.
Place the other half of the lemon on the baking sheet.
Roast them at 400 degrees for 35 minutes, until brown and golden.
Remove them from the oven, and after it slightly cools down, squeeze the roasted lemon juices all over the broccoli. Serve them fresh.