Roasted Broccoli and Cauliflower

So I saw this recipe on Pinterest for The Best Broccoli of Your Life, and I wanted to try it.
I didn't have enough broccoli, so I used some cauliflower as well.
(N.B. We just got back from about a week in Wisconsin, so my produce isn't as pretty as it was when I bought it, and I had to trim it more extensively than usual.)

Preheat the oven to 425F.
Cover a cookie sheet with foil.
Cut broccoli and cauliflower into chunks onto the foil.  (I use a lot of the stems, as well as the florets.)  I used two smallish bunches of broccoli, and part of a head of cauliflower.

Spray with olive oil, toss, and repeat twice.
Sprinkle with kosher salt, and grind pepper on top.  Toss in several cloves of pealed garlic.

Roast for 20-25 minutes, until it starts to look browned around the edges.  (It would be a good idea to stir it around during cooking, to let other edges brown, but I didn't do this, because I was busy.)
Zest a lemon over the vegetables, squeeze half of the lemon over them, add a few tablespoons of toasted pine nuts, spray with olive oil again, and grate some hard cheese over the top (I had Assiago on hand, but pecorino or parmigiana would work equally well).  Toss and serve.