Wash the broccoli under cool water, trim tough stems, and cut florets into bite-sized pieces.

Boil a large pot of salted water. Add broccoli and cook for 3-4 minutes until bright green and fork-tender.

Transfer broccoli to an ice bath to stop cooking and preserve color.

Drain well and pat dry with paper towels.

Smash each floret gently using the bottom of a glass or measuring cup.

Drizzle with olive oil, sprinkle garlic powder, salt, and pepper; toss gently to coat.