If using frozen riced broccoli, break up any frozen clumps, but do NOT defrost.
Mound riced broccoli in the center of a sheet pan coated with non-stick cooking spray.
Sprinkle garlic and drizzle olive oil over the top and toss to combine. (I use my hands!)
Spread broccoli rice into an even layer on the sheet pan.
Roast riced broccoli in the oven for about 20 minutes, turning the rice half-way through with a spatula or large spoon. If cooking from frozen, it will take about 25 minutes.
Remove broccoli rice from the oven to a serving bowl, scraping up all the browned bits on the pan.
Sprinkle with Parmesan cheese, if desired and enjoy!