Preheat the oven to 425 degrees. Cut the broccoli into bite-size florets, removing and discarding most of the stems. Wash the florets in a colander and dry with a clean kitchen towel. Line a large baking sheet with foil.

Spread the broccoli florets in a single layer on the baking sheet, drizzle with olive oil and sprinkle with Montreal steak seasoning. Toss with your hands until the broccoli pieces are evenly coated with oil and spices. Roast the broccoli at 425 degrees for about 20 minutes or until browned on the edges.

Meanwhile, toast the sliced almonds in a dry skillet on medium high heat, stirring, about 3 minutes or until golden and fragrant. Remove almonds from skillet and set aside. Prepare lemon juice, lemon zest and Parmesan cheese.

When the broccoli is roasted, combine with lemon juice, lemon zest and Parmesan in a serving bowl, then sprinkle with almonds.