Place your cauliflower florets in a steamer basket over boiling water. Cover and steam for about 8 to 10 minutes, or until they are fork-tender but not falling apart. Alternatively, you can boil them in salted water for 5 minutes. Drain the cauliflower thoroughly and pat them dry with a paper towel. Removing excess moisture is the secret to getting them extra crispy later.

In a large bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the warm cauliflower florets to the bowl and toss gently to coat. Line a flat surface or a baking sheet with parchment paper. Place the florets on the paper and use the bottom of a heavy glass or a measuring cup to gently press down on each floret until it is flattened into a disk about 1/2 inch thick.

Preheat your air fryer to 400°F (200°C). Sprinkle half of the grated Parmesan cheese directly onto the air fryer basket or tray. Carefully transfer the smashed cauliflower florets into the air fryer in a single layer. Sprinkle the remaining Parmesan cheese over the tops. Air fry for 12 to 15 minutes, flipping halfway through if necessary, until the edges are deep golden brown and the cheese has formed a crispy crust. Serve immediately while hot and garnish with fresh parsley.