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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. Don't toss the stems, they're softer but taste just as good.
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.