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Boil 1.5-2 lbs of broccoli florets (larger ones are better for smashing!) in salted water for 6-6.5 mins. For smaller florets, boil 1 minute less.
When done, immediately transfer them to an ice bath to stop cooking, then pat dry with a paper towel.
Line a baking sheet with parchment paper. Add a thin layer of finely shredded Parmesan or pecorino cheese, place broccoli on top, and gently smash each one using the bottom of a cup or jar.
Mix 5 tbsp avocado oil, ½ tsp oregano, 1 tsp Chile lime seasoning, 1 tsp smoked paprika in a small bowl. Then brush this over the smashed broccoli.
Roast at 425°F for 25-30 mins (adjust based on your crispiness preference).
Remove, and serve as is or with you favorite sauce (ranch would be great), or this creamy sriracha sauce - just mix ⅓ cup mayo, 2 tbsp sriracha (or more if you like heat), juice of 1 lime, ¼ tsp garlic powder, a couple pinches salt. And optional: ½ tsp honey for a hint of sweetness!