Rinse the broccoli then take it apart into 1" -2" / 2.5 -5cm florets. Try to be uniform with the size so it will cook evenly.
Cooked Broccoli
Place broccoli florets into pot with water. Put the lid on then bring it to boil.
Reduce heat to low then cook the vegetables until a sharp knife poked into the broccoli meets little to no resistance.
Discard the cooking water and rinse the broccoli in running cold tap water or iced bath (blanching) to cool and preserve its color and texture.
Oven roasted broccoli
Place broccoli florets onto a lightly greased baking sheet. Sprinkle it with spices and herbs if desired like salt, black pepper, garlic powder, onion powder or paprika.
Put the broccoli with the baking sheet into the middle rack of a 390°F / 200°C oven and bake until a sharp knife poked into the broccoli meets little to no resistance.
Steamed Broccoli
Add water to a steamer, put the lid on then bring it to boil. Place the broccoli florets in.
Steam until a sharp knife poked into the broccoli meets little to no resistance.
Microwaved broccoli
Place the broccoli florets into a microwave oven safe dish.
Microwave on highest setting until a sharp knife poked into the broccoli meets little to no resistance.
Roasted Broccoli
In a skillet, heat some oil to high then add the broccoli florets. Season with salt and pepper or any other seasoning of choice if desired.
Sauté (stir-fry) broccoli until golden brown spots appear on the surface of the broccoli and desired texture achieved. Mind not to overcrowd the skillet and do it in batches if necessary.