Fill stock pot 3/4 full with water. Bring to a boil over medium-high heat.
Cut cauliflower into large florets. When water is boiling, add cauliflower. When water comes back to a boil cook for 1 minute, or until tender enough to pierce with a knife. Drain through a colander.
Spray a baking sheet with cooking spray.
Place florets onto prepared baking sheet. Use the flat end of a drinking glass or a potato masher to gently flatten the florets.
Brush with olive oil and season with garlic salt and pepper then top with parmesan cheese.
Bake in the oven for 15-17 minutes.
Turn oven up to broil and place under broiler for 2 minutes, or until nicely browned.
Notes
Choose a cauliflower head that is creamy white or off-white in color. The head should be firm and compact with tightly packed florets.
When you boil the cauliflower, you want it tender enough to pierce but not so soft that it begins falling apart. The goal here is to gently smash the florets, not mush them!
You can easily spice these up with a dash of red pepper flakes or a sprinkle of cajun seasoning.