Preheat your oven to 425°F (220°C). Toss the broccoli florets with 2 tablespoons of olive oil, salt, pepper, and garlic powder if using. Spread them out evenly on a baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and golden brown on the edges.
While the broccoli roasts, bring a medium saucepan of salted water to a boil. Add the orzo and cook according to package instructions, about 7-9 minutes, until al dente. Drain the orzo and return it to the saucepan.
To the cooked orzo, add the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, and grated parmesan cheese. Stir well to combine.
Gently fold the roasted broccoli into the orzo mixture. Taste and adjust seasoning with salt and pepper as needed. Serve warm.
Optional: Garnish with fresh herbs like parsley or basil, red pepper flakes, or additional parmesan if desired.
