Description
Here are the 7 ways to cook broccoli! I still prefer roasting or steaming, but all 7 ways work. If you experiment, come back to the comments and let us know which way you prefer—and leave a 5-star rating for this post in the comments section to help other readers in our community. Thanks for being here!
Ingredients
Scale
- 1 large head of broccoli (makes about 4 cups florets), or, 1 (12-ounce) bag fresh florets
- extra virgin olive oil or ghee
- salt and pepper
- Optional: minced garlic, fresh lemons
Instructions
Roasting Broccoli
- Preheat the oven to 425 degrees.
- Wash, dry, and trim the broccoli.
- Line a baking sheet with parchment paper or tin foil and add the broccoli. Toss the broccoli with a tablespoon of extra virgin oil, 1/2 teaspoon of salt, and pepper, to taste. Optional: add some fresh chopped garlic.
- Spread the pieces out in a single layer. Roast until you can start to see the caramelized edges, but the broccoli is still slightly crunchy, about 20-25 minutes. You can add a squeeze of lemon juice to your roasted broccoli, if desired.
Air-Fryer Broccoli
- Wash, dry, and trim your broccoli.
- In a bowl, toss the pieces with a tablespoon of extra virgin oil, 1/2 teaspoon salt, and pepper, to taste. You can also add some garlic powder, if desired.
- Add to your air fryer’s basket and cook at 375 degrees until the broccoli edges start to caramelize, about 10-12 minutes. Shake the basket after 5 minutes to ensure even cooking.
Blanching Broccoli
- Wash, dry, and trim your broccoli. Prepare a bowl of ice water and have it next to the stove.
- Bring a large pot of water to a rapid boil. Add a tablespoon of salt and then add the broccoli and cook until just crisp-tender, 1 to 1 1/2 minutes. Be careful not to overcook the broccoli.
- Remove with a slotted spoon and immediately add to the ice water to stop the cooking process. Remove from the water and dry before serving.
Sautéeing Broccoli
- Wash, dry, and trim your broccoli.
- Heat a tablespoon of olive oil in a skillet over high to medium-high heat. Add the broccoli and a pinch of salt. Toss to coat with oil.
- Cook, stirring frequently until the broccoli is tender, about 5 minutes.
Steaming Broccoli
- Wash, dry, and trim your broccoli. Fill a pot with a few inches of water and insert a steamer basket. The water should not be high enough to reach the bottom of the steamer basket.
- Bring the water to a simmer over medium-high heat. Add the broccoli, cover, and steam until tender, about 4-5 minutes.
- Toss your cooked broccoli with a little olive oil (or ghee), salt, and pepper. And add a squeeze of lemon (optional).
Microwaving Broccoli
- Wash, dry, and trim your broccoli.
- Place the broccoli in a microwave-safe bowl and pour 1/4 cup of water over the top. Don’t add more — you want to steam not boil the broccoli.
- Cover with a dinner plate (use as a top) and microwave on high for 3-4 minutes. Remove the plate carefully and check to ensure the broccoli is tender. If necessary, microwave in additional minutes or two.
- Toss your cooked broccoli with a little olive oil (or ghee), salt, and pepper. And add a squeeze of lemon (optional).
Boiling Broccoli
- Wash, dry, and trim your broccoli.
- Bring a large pot of water to a rapid boil. Add a tablespoon of salt and then add the broccoli and cook until tender, about 2-3 minutes. Be careful not to overcook the broccoli. Drain immediately.
- Season as desired.
Notes
- Storing: You can store uncooked fresh broccoli for up to one week in your refrigerator’s crisper drawer. Cooked broccoli will also last a day or two if stored covered in the refrigerator, although it might lose its crispness. But it will still be great in casseroles or frittatas.