Toss broccoli florets with olive oil, salt, pepper, and minced garlic. Roast in the oven at 425°F (220°C) for about 20-25 minutes until crispy and slightly browned. Squeeze fresh lemon juice before serving for extra flavor.
Sauté chopped onions and garlic in a pot, add broccoli florets, vegetable or chicken broth, and simmer until the broccoli is tender. Blend the mixture until smooth, return to the pot, add grated cheddar cheese, and stir until melted.
Heat sesame oil in a pan, add thinly sliced broccoli florets, minced ginger, and garlic. Stir-fry for a few minutes, then add soy sauce and a dash of honey or brown sugar. Cook until the broccoli is tender but still crisp.
Combine blanched broccoli florets, chopped red onions, crispy bacon bits, dried cranberries, and sunflower seeds in a bowl. Toss with a dressing made from mayonnaise, a bit of sugar, and apple cider vinegar.
Mix cooked diced chicken, blanched broccoli florets, cooked rice, and a creamy sauce made from a mixture of cream of mushroom soup, sour cream, and shredded cheese.
Blend blanched broccoli florets, fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper to make a vibrant broccoli pesto. Toss the pesto with cooked pasta for a nutritious and flavorful meal.
Marinate broccoli florets in a mixture of olive oil, balsamic vinegar, minced garlic, and Italian herbs. Grill the broccoli over medium heat until slightly charred and tender, turning occasionally.
Bake potatoes until tender, then slice off the tops and scoop out some of the flesh. Mash the potato flesh with steamed broccoli florets, grated cheddar cheese, sour cream, salt, and pepper.