Broccoli might not win any popularity contests, particularly with the kids, but this vibrant green vegetable deserves a spot on your dinner table on a regular basis!
The key to making broccoli delicious is to choose the right cooking method for your particular meal (more often than not that means oven roasting!). The method you choose to cook broccoli also depends on whether you want to maximally preserve the nutrients, develop rich flavours, or simply get the job done quickly.
Whichever it is, today I’ll walk you through the different methods for cooking broccoli, including steaming, roasting, sautéing and boiling. Enjoy!
How to Steam Broccoli
Steaming broccoli is probably the option that retains maximum nutrients.
In my opinion, it’s the least flavoursome way of cooking your broccoli, but you’ll get the most out of it nutrition wise!
How to Steam Broccoli on the Hob
Always start by cutting my broccoli into uniform florets about 2-3cm in size (don’t just throw the whole thing in – it’ll cook unevenly).
Fill a saucepan with about 2cm of water and bring it to a boil. Place a steamer basket or colander inside, making sure the water doesn’t touch the bottom.
Add the broccoli florets to the steamer basket in a single layer and cover with a tight-fitting lid to trap the steam.
Steaming times:
- Small florets: 3-4 minutes
- Medium florets: 4-5 minutes
- Large florets: 5-7 minutes
I test ‘doneness’ by piercing a floret with a fork. It should be tender but still have a slight bite.
Oh, and the broccoli should remain bright green when properly steamed.
Remove immediately from heat and serve straight away.
WARNING: Over-steaming leads to mushy texture and nutrient loss. Do not over steam! Watch those florets like a hawk.
Can you Steam Broccoli in a Microwave?
The answer is yes!
Simply place your broccoli florets in a microwave-safe dish with around 2-3 tablespoons of water.
The water creates steam during cooking!
Cover tightly with microwave-safe(!) clingfilm or a vented lid. Pierce the clingfilm in several places to prevent bursting.
Microwave timing guide:
- 200g broccoli: 2-3 minutes on full power
- 400g broccoli: 4-5 minutes on full power
- 600g broccoli: 6-7 minutes on full power
I always start with less time and check progress intermittently. You can easily add 30-second intervals if needed!
Let the dish stand for 1 minute after cooking. The residual heat continues cooking the broccoli gently.
Roasting Broccoli for Caramelised Goodness
Roasting transforms broccoli into crispy, caramelised perfection. This is by far my favourite way of cooking broccoli.
Give the video below a watch to see the best way to roast your broccoli…
How to Roast Broccoli in the Oven
Start by preheating your oven to 220°C (200°C fan). This high temperature creates the crispy edges and caramelised flavour that makes roasted broccoli irresistible.
I cut my broccoli into uniform florets, roughly 3-4cm pieces.
TOP TIP: Don’t waste the stalk – slice it into thin rounds as it’s equally delicious when roasted.
Basic roasting method:
- Toss broccoli florets with 2-3 tablespoons olive oil
- Season generously with salt and pepper (I also throw on a little nutritional yeast, garlic powder and onion powder!
- Spread in single layer on baking tray
- Roast for 15-20 minutes until edges are golden
The key is avoiding overcrowding on the tray.
I give each piece space so they actually roast (rather than steam).
The broccoli is ready when the edges are crispy and golden brown.
Expert techniques:
- Don’t move the broccoli once in the oven – this prevents proper caramelisation
- Pat dry thoroughly before oiling to avoid excess moisture
- Position rack in upper third of oven for maximum browning
If the broccoli isn’t crispy enough, I usually increase the temperature to 230°C for the final 5 minutes.
This extra blast of heat creates those perfectly caramelised bits.
Sautéed and Stir-Fried Broccoli
Both sautéing and stir-frying create wonderfully crisp-tender broccoli florets with vibrant colour and enhanced flavour.
These quick cooking methods preserve the vegetable’s nutrients really well whilst also adding those delicious browned edges.
How to Sauté Broccoli on the Hob
Start by cutting your broccoli into uniform florets about 2-3cm in size (this ensures even cooking throughout).
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil shimmers, I add the broccoli florets in a single layer.
Cook for 3-4 minutes without stirring to develop those lovely golden edges – then give them a quick toss and continue cooking for another 2-3 minutes.
Key timing points:
- Total cooking time: approximately 5-7 minutes
- Don’t overcook! Broccoli should remain BRIGHT GREEN
- Test doneness: Florets should be fork-tender but still have bite
How to Stir-Fry Broccoli
For stir-frying, I blanch my broccoli florets in boiling water for 1-2 minutes first. This partial cooking ensures the broccoli won’t be too firm in the final dish.
Heat a wok or large frying pan until smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat.
Here’s how to blanch broccoli…
Boiling Broccoli
How to Boil Broccoli
Start by bringing a large pot of salted water to a rolling boil.
Cut your broccoli into uniform florets, roughly 2-3cm in size. This ensures they cook at the same rate!
Broccoli boiling times:
- Small florets: 3-4 minutes
- Medium florets: 4-5 minutes
- Large florets: 5-6 minutes
Add the broccoli florets to the boiling water. The water should return to a boil quickly – if it doesn’t, you’re using too much broccoli for the pot size.
After the allotted time, test if the broccoli is ready to eat by piercing a stem with a knife. It should slide in easily but the broccoli shouldn’t be mushy.
Once cooked, drain immediately and serve. For best results, avoid covering boiled broccoli as this can cause it to turn yellow and become overcooked!
More Tips on All Things Broccoli…
Interested in the nutritional aspects of broccoli, or how to prepare it, or even store it? Take a look at my article here on all things broccoli!