Break up the head of broccoli into bite-sized florets, toss them with 1 tbsp of olive oil and a pinch of salt, arrange on a baking sheet in a single layer and roast in the preheated oven for 10 minutes.
Meanwhile, heat a tablespoon of olive oil in a pan, (use the olive oil the sun-dried tomatoes were packed in for extra flavour!), add sliced garlic, finely chopped sun-dried tomatoes and chilli flakes and cook for 2 minutes on very low heat.
After 10 minutes take the broccoli florets out and flip them on the other side, sprinkle with grated parmesan and roast for 5 minutes longer.
Combine parmesan roasted broccoli with sun-dried tomatoes, garlic and chillies in a serving bowl.