For broccoli that is particularly dirty, fill your sink with cold water and let the broccoli soak for 2 to 3 minutes. Soaking the broccoli will loosen any crusted particles that you were unable to rub off. Then, rinse the broccoli for a second time to wash away the dislodged dirt. [2] X Research source If you are using packaged broccoli florets, pour the contents into a colander and rinse the florets under cold water. [3] X Research source
Do not rub the surface of the broccoli to dry it. Excess pressure against the bundle of florets might cause pieces to start to break off.
The florets are the dark green, bushy parts. Each will have a small stem, or a bundle of small stems. [6] X Research source While the stems are completely edible, not everyone likes to eat them raw because they can be stringy or tough. Taste one of the stems and determine for yourself whether you want to keep the them or not. [7] X Research source A medium head of broccoli will yield approximately 3-4 cups (525 g-700 g) of florets. [8] X Research source
Some other classic broccoli seasonings include garlic powder, cumin, curry powder, cayenne pepper, cilantro, and rosemary.
For a quick ranch-style dressing, mix together a 1⁄2 cup (120 mL) of mayonnaise, a 1⁄4 cup (59 mL) of sour cream, 1 teaspoon (4. 9 mL) of white distilled vinegar, and 2 tablespoons (9. 6 g) of ranch seasoning mix.
Add different textures with the florets that will complement the seasoning. Cherry tomatoes or sliced almonds will add an extra crunch, and 1 clove of minced garlic will add a pop of flavor.
Try a combination of onion powder, garlic powder, salt, black pepper, dried dill, and dried parsley for a mild tasting dip. [13] X Research source Experiment with bold flavors like a mixture of paprika, fresh chives, and minced garlic. [14] X Research source
If the lemon marinade sounds too simple or bland, then consider making a vinegar-based marinade instead. Using the florets from 2 medium heads of broccoli, mix together 1 cup (240 mL) of cider vinegar and olive oil, and 1 tsp (approximately 1. 6 g) of sugar, dill weed, black pepper, garlic salt, and table salt. Allow the marinade to soak the broccoli overnight in the refrigerator, and enjoy the myriad of flavors the next day. [15] X Research source
For a refreshing afternoon salad, take 1 head of broccoli florets and mix it with slices of fresh strawberries, red onions, and almonds. Drizzle on a dressing of 2 tablespoons (30 mL) of lemon juice, and a 1⁄2 cup (120 mL) of mayonnaise. Serve this salad chilled, and enjoy. [17] X Research source For a fun evening salad, add chunks of grilled chicken to 1 head of broccoli florets, and sprinkle on some sweet cranberries, and crunchy sunflower seeds or walnuts. Then whisk together a zesty dressing using 3⁄4 cup (180 mL) of mayonnaise, 2 teaspoons (9. 9 mL) of lemon juice, and 1 tablespoon (15 mL) of honey. [18] X Research source
Serve the florets and mixed vegetables with grilled chicken and rice. Drizzle on some soy, sweet and sour, or teriyaki sauce to make a colorful Asian cuisine. [20] X Research source
To the florets from 1 medium head of broccoli, consider adding 3 large grated carrots, 1 cup (100 g) of shredded red or green cabbage, 2 sliced green onions, and 1 diced and peeled red or green apple. Complement the mixture with a spicy vinaigrette by mixing 1 cup (240 mL) of mayonnaise, 1⁄4 cup (59 mL) of apple cider vinegar, 2 tbsp (6. 25 g) of grated ginger, 1 tsp (1. 6 g) of salt, 1/2 tsp (0. 8 g) of black pepper, 1/2 tsp (0. 8 g) of Chinese Five-spice powder, and 1/4 tsp (0. 4 g) of cayenne pepper. Mix the vegetables with the vinaigrette, and let it rest in the refrigerator for 2 to 4 hours. When you are ready to serve, top broccoli slaw with hazelnuts or raisins for an added texture.
