Separating the Florets

• Shop for broccoli that has a uniform green color and is free of brown or yellow spots with a firm stalk. Choose tight and spongy crowns, which can last for about a week in your refrigerator. To separate the florets from the broccoli stalk, use a sharp knife to cut through the stem as close as possible to the crown. Break the crown into several large florets, and then cut those florets into smaller, bite-sized pieces. The stalk is edible, but it takes longer to cook.

All Hot and Steamy

• Steaming is one way to cook broccoli florets as a side dish. You can place them in a microwave-safe dish, add two to three tablespoons of water, cover the dish and microwave the florets on high for three to four minutes. If the florets aren't tender after four minutes, microwave them in one-minute increments until they're as tender as you wish. On a stovetop, add a few inches of water to a pot and set a steamer basket in it. Turn the burner to medium-high until the water simmers, add the florets to the basket and cover them. Steam them for about five minutes, or until they are tender.

Toss It Up

• Sauteed broccoli florets turn out bright green and still maintain a good deal of crispness after cooking. A skillet or saute pan with one or two tablespoons of oil over medium-high heat is all you need for tasty broccoli florets. Toss in minced onion and garlic, sliced bell pepper and ginger to boost the taste. Add peanut or oyster sauce for an Asian-inspired side dish.

Into the Oven You Go

• Roasting broccoli florets in a 425 degree Fahrenheit oven on a foil-lined baking sheet for about 20 minutes adds a whole new dimension to the flavor. The florets brown and caramelize, which gives them a nutty taste. Toss the florets in olive oil before roasting for more pronounced caramelization. Sprinkle them with salt for a simple treat. For more flavor, toss the florets with minced garlic before they go in the oven, or top them with grated Parmesan cheese after roasting.