Preparation: Wash the broccoli head under cold water. Pat it dry with paper towels.

Trimming: Using a sharp knife, cut off the broccoli stem close to the base of the crown. If the outer layer of the stem is tough, peel it using a vegetable peeler.

Floret Cutting: Slice the broccoli crown into individual florets. For larger florets, you can split them down the middle into smaller, bite-sized pieces.

Cooking:

Boiling: Bring a pot of water to boil, add a pinch of salt. Add broccoli and cook for 3-5 minutes until tender but crisp. Drain and season.

Steaming: Use a steamer or place broccoli in a metal colander over a pot of boiling water. Cover and steam for 4-6 minutes.

Roasting: Preheat oven to 425°F (220°C). Toss broccoli florets in olive oil and desired seasonings. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway, until edges are crispy and slightly browned.

Sautéing: In a skillet over medium heat, add olive oil. Once hot, add broccoli florets. Sauté for 5-7 minutes, stirring occasionally, until tender and slightly caramelized. Season with salt, pepper, and optional seasonings.

Serving: Serve the broccoli warm. Sprinkle with optional grated Parmesan cheese or a squeeze of lemon juice for added flavor.