• Defrost frozen broccoli florets in the fridge for about a day. Alternatively, microwave frozen florets for about 2 minutes or until they are soft enough to smash.

  If you're starting with head of fresh broccoli, trim off the florets then blanch or steam them.
  16 ounces broccoli florets
• Spread out your broccoli florets on a cutting board and smash each one with a wooden spatula.

Oven Method (Preferred)

• Place a clean light colored metal pan in the oven (see notes). Preheat the oven and pan to 425°F.
• Drizzle olive oil over the pan then place the smashed broccoli florets on top.
  2 tablespoons olive oil
• Return the pan to the oven and cook for 15 minutes.
• Remove the pan from the oven and use a metal spatula to individually flip eat floret.
• Return the pan to the oven and cook for an additional 10 to 15 minutes, just until both sides are crispy.

Stovetop Method

• Preheat a pan on the stovetop to medium high heat. I used a stainless steel pan and checked for the leidenfrost effect.
• Turn the heat down to medium. Drizzle olive oil over the pan then place the smashed broccoli florets on top. Work in batches so you don't overcrowd the pan.
  2 tablespoons olive oil
• Cook until the side touching the pan is crispy, about 5 to 10 minutes.
• Flip each floret and cook until the other side is crispy, an additional 5 to 10 minutes.

To Serve

• Sprinkle smashed broccoli with pink salt or your favorite seasoning blend.
  salt
• Or serve them with a dipping sauce like vegan aioli or tofu mayo.