Set a pot filled about ⅛th with water over high heat.
Place your broccoli florets into the basket and close the lid.
Carefully place over the pot of boiling water and steam for 4 minutes.
Prepare a bowl of water with ice.
Bring a large pot of water to a rolling boil and salt the water. 1.5% of saltwater is always good. This is to stop the broccoli from losing too much flavour to the water.
Boil the florets for 1,5 minutes and with a slotted spoon remove and place into the ice water. When the broccoli has cooled down. Remove from the ice bath and dry it on a kitchen towel.
Place some broccoli florets in a microwave-safe dish. Pour 25g of water into the dish and cover with a plate, lid or microwave-safe cling wrap. This is so that the water turns to steam and keeps the broccoli from drying out.
Microwave on high for 4 minutes. Carefully test it and cook on 30-second bursts if it needs more cooking.
Drizzle with some olive oil, fresh black pepper and flakey sea salt.
Heat a frying pan and add a tablespoon of canola oil.
Fry the broccoli on all sides until nicely caramelised.
turn the heat down to medium and close the pan with a lid.
Let the broccoli cook until it's "al dente" or cooked but still has a little crunch to it.
Heat your oven to 250 degrees Celcius or 482 degrees Fahrenheit and prepare an oven sheet.
Toss the broccoli florets in some olive oil and season with salt.
Roast in the oven for about 10 minutes or until it's caramalised.
Heat a fryer or pot of oil to 180 degrees Celcius or 356 degrees Fahrenheit.
Fry in small batches until the broccoli has a bit of colour and crispiness.
When done, drain on a paper towel to get rid of excess oil.
Turn your air fryer up to hight.
Toss the broccoli in some olive oil and season with salt only.
Air fry till nice and golden brown.
Wash and quarter the broccoli.
Remove the bottom part of the stem as it's too hard to eat.
Steam or blanch partially for 2 minutes.
Drizzle with some olive oil and season with salt.
Cook on a hot grill or barbecue and turn often giving it a nice charred.
Cooked broccoli can be stored airtight in the fridge for up to 4 days.
Can be frozen once cooked but for best results eat fresh.
Don't throw away the stalks. They can also be cooked separately.