Begin by bringing a large pot of salted water to a rolling boil. Once boiling, carefully add the fresh broccoli florets and blanch them for 2-3 minutes until they turn bright green and are slightly tender. Quickly drain the broccoli and plunge it into an ice bath to halt the cooking process.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.

Pour in 1 cup of heavy cream while stirring continuously. Let the mixture simmer gently for 3-4 minutes to thicken slightly.

Gradually stir in 1 cup of grated Parmesan cheese, ensuring it melts completely into the sauce. Add onion powder, red pepper flakes if using, and season with salt and pepper to taste.

Once the cheese is melted and the sauce is smooth, add the blanched broccoli to the skillet. Toss gently to coat each floret in the creamy sauce. Cook for an additional 2-3 minutes over medium heat.

Garnish with freshly chopped parsley and serve immediately.