In a large stock pot, salt the water and bring to a boil.
Add the broccoli florets and cook until all pieces are fork-tender.
Drain the broccoli and set it aside.
Preheat oven to 375 degrees.
In a small mixing bowl, combine the panko, 1 cup of shredded cheese, and the garlic powder. Stir to mix well.
On a parchment-lined baking sheet, sprinkle the panko mixture evenly.
Place the cooled broccoli florets in a single layer over the panko mixture. Using a ramekin or similar-style cup, gently press the cooked, soft broccoli into the panko mixture. Season with Kosher salt and black pepper.
Drizzle the melted butter over the pressed broccoli and bake in a preheated oven for 30-40 minutes or until the edges of the panko mixture are evenly browned. Rotate the baking sheet at least once while baking.
Remove the baking sheet from the oven and sprinkle the remaining ½ cup of shredded cheese over the top of the broccoli. Return to the oven for 5 minutes or until cheese is just melted.
Remove sections of the broccoli mixture using a spatula and flip onto a serving plate to show the crispy top. Serve immediately.