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Bring a large pot of water to a boil.
Add broccoli to the boiling water and cook for about 7-10 minutes until they are bright green and tender but still slightly crisp.
Drain broccoli and let them cool.
Once cooled, pat them dry with a paper towel and cut them into bite-sized florets. You can also use the stems; they're a bit softer but still taste great.
Preheat the oven to 180°C and line a baking tray with parchment paper. In a bowl, combine avocado oil, paprika, garlic and oregano.
Arrange broccoli on the baking tray and use a potato masher or the bottom of a glass to gently smash each broccoli.
Brush the tops with the oil mixture and sprinkle with Parmesan.
Bake in the oven for 15 minutes or until they become crispy and brown.
To make the aioli, simply place all the ingredients into a blender and pulse until the mixture becomes creamy and smooth. Add some water if the sauce is too thick.
Serve smashed broccoli warm as a side dish or a snack.