but I also avoid cleaning up all the tiny broccoli buds that inevitably cover my entire cutting board. Precut broccoli also helps me avoid waste. I buy just what I need (the florets) and not pay ...

Here, anchovies, lemon, and shallots make a warm vinaigrette to coat steamed broccoli. Start by cutting the broccoli into same size florets so they cook evenly. Lately it's easier to find broccoli ...

Set over medium-high heat and bring water to a boil. Add broccoli florets to steamer basket. Cook until a paring knife inserted into stem of largest floret at thickest point just pierces through ...

Roasted broccoli has a flavour that puts plain steamed broccoli to shame ... Start by breaking it down into manageable florets and piling them onto a baking tray. Don't bin the thick stem just ...

This will help steam the broccoli while it roasts ... Try to cut the florets into even-sized pieces. This will make sure that ...

Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight ...

Add 2 tablespoons salt. Meanwhile, line a baking sheet with parchment paper. Cut broccoli florets from stalk. Trim ½ inch off stalk to remove dry, woody bottom. Use a vegetable peeler to remove ...

Fresh broccoli should be refrigerated in breathable wrapping, and consumed within 2-3 days of purchase. To freeze it, steam or blanch it to your taste, cool in iced water, drain, and freeze in a ...