Preheat oven to 350°F. Remove the florets from the broccoli head and slice into bite-sized pieces. Slice the top part of the stem into ¼-inch thick slices. Spread both sections of broccoli out on a rimmed baking sheet and drizzle over enough olive oil to lightly coat. Sprinkle on salt, pepper and a pinch of red pepper flakes.
Bake for 20-22 minutes, flipping pieces halfway through. Once the edges get golden brown, remove from the oven and set aside.
While the broccoli is roasting, gently slice the robiola into ¼-inch slices, using a serrated knife.
In a smaller oven-safe serving dish (or on the same rimmed baking sheet,) lay the robiola slices over the broccoli. Place back in the oven and set to “broil.” Broil until the cheese starts to bubble and melt over the broccoli, about 3 minutes. It doesn’t take too long, so don’t walk away.
Serve directly from the broiled dish (or transfer to a serving dish,) sprinkle with crunchy salt and serve.
