Roasted Broccoli with Cherry Tomatoes

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2 bunches broccoli, cut into 2 1/2-inch long florets

1 medium shallot, roughly chopped

1 pint cherry tomatoes, whole

3 cloves garlic, roughly chopped

1/2 teaspoon red pepper flakes

4 tablespoons olive oil

Salt and freshly ground black pepper

1/3 cup grated Parmesan