Preheat your oven to 425 F. Line a large baking sheet with parchment paper.
Transfer florets to the baking sheet and form a mountain. Drizzle with olive oil, salt to taste and the pesto. Toss everything with your hands, to coat WELL. Spread all florets out on the pan and roast for 25 minutes.
Remove pan from oven and gather up the florets in a pile. Sprinkle with the pecorino and then gently spread out again. Place back in the oven for a few minutes.
Notes
Optional: Garnish with some chili pepper flakes and chopped fresh basil.My recommended pesto is and will always be Gotham Greens at Whole Foods.