Preheat your oven to 425 degrees f. Line a large, rimmed baking sheet with parchment paper.

Fill a large pot halfway with water and bring to a boil.

Once the water is boiling, add in the broccoli head and allow it to boil for 5 minutes, or just until the crown is fork tender.

Remove it from the water and place immediately into an ice bath to stop the cooking process. We want these to stay bright green and tender-crisp.

Allow your broccoli to dry briefly on a kitchen towel or paper towel.

Carefully slice your broccoli into florets and spread them evenly into a single layer along your prepared baking sheet.

With the bottom of a small bowl or dish, gently smash each floret, but don't be too firm. You only want to even them to about 1/2-inch thickness.

Sprinkle lightly with garlic salt, chili flakes, and generously with parmesan cheese.

Roast for 25-30 minutes or until the cheese has turned golden brown and the broccoli is crispy.

Garnish with extra chili flakes, if desired.

Enjoy while hot!