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Bring a large pot of water to the boil
Add the broccoli and cook for 7–10 minutes until bright green and just tender, but still with a little crunch
Drain well and leave to cool
Once cooled, pat dry with paper towel and cut into bite-sized florets
Preheat the oven to 180°C and line a tray with baking paper. Mix together avocado oil, smoked paprika, garlic powder and oregano
Spread the broccoli over the tray and gently smash each piece with a potato masher or the base of a glass
Brush with the spice oil and sprinkle generously with Parmesan
Bake for 15 minutes or until golden and crisp
For the aioli: pulse all the ingredients in a blender until smooth and creamy. Add a splash of water if needed to loosen
Serve smashed broccoli warm as a snack or side, with the aioli for dipping