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Preheat the oven to 420°F. Bring a large pot of water to boil. Add the broccoli florets, and blanch for 2 minutes. Drain immediately, then set aside.
In a small bowl, mix together the olive oil, garlic powder, onion powder, salt, and pepper.
Line a baking sheet with parchment paper. Sprinkle half of the Parmesan over the parchment paper. Top with the broccoli florets, then sprinkle with the remaining Parmesan. Top with the oil mixture.
Using the bottom of a large cup or ramekin, firmly press down the broccoli florets until they’re “smashed.”
Bake for 25–30 minutes, until the cheese is golden and has crisped up.