Preheat your oven to 400°F (200°C). Prepare the garlic bulb by slicing off the top and drizzling with olive oil, then wrap in foil and roast for 30 to 35 minutes.

Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions, around 9 to 11 minutes, then drain without rinsing.

Steam or blanch the broccoli florets for 3 to 4 minutes until bright green and tender-crisp, then drain and set aside.

Squeeze the roasted garlic cloves into a large bowl and mash. Add cooked fusilli, broccoli, olive oil, lemon juice, salt, pepper, and Parmesan cheese, then mix until combined.

Let the salad rest for at least 15 minutes before serving. Enjoy chilled or at room temperature.