I Asked 3 Chefs the Best Way To Cook Broccoli—They All Said the Same Thing

Liked by many and hated by few, broccoli is a nutrient-rich, high-protein member of the cabbage family that I personally cannot get enough of. Not only is broccoli full of Vitamins A, C, and K (as well as calcium, iron, and potassium), it requires only a few ingredients to turn its naturally mild bitterness and subtle sweetness into a rockstar combination of flavors. Give it to me steamed, roasted, or grilled, I will champion the broccoli name for as long as I live.

While I prefer to make broccoli at home, I’ve always wondered how my methods compare to those of a seasoned chef. What exactly is the best way to cook broccoli? Am I getting the most out of the broccoli experience by roasting it in a hot oven? I needed answers to these questions, so I consulted a few expert colleagues in the field for some direction.

Why You Should Always Blanch Your Broccoli

In at-home cases, blanching your broccoli is going to be the most viable method of cooking it. While each chef I spoke to emphasized a variety of ways to prepare broccoli after blanching, the overwhelming consensus is that blanching is a necessary step in ensuring the most flavorful results. Broccoli can be blanched simply in one of two ways: dumped in a pot of boiling water or steamed in a pan covered with a lid until tender.

After the leaves have been trimmed, the stems cut down and the crowns separated into florets, “the florets are quickly blanched in boiling water that is as salty as the sea for about 1 minute,” notes Nathan Molina, chef at Genesee Valley Store. “They are then immediately removed and shocked in an ice bath to stop the cooking process.” After which “they are removed from the ice water, dried on a lint-free kitchen towel and reserved for later.”

Molina notes that broccoli can even be blanched a day ahead of time and then stored in the refrigerator in an airtight container to be reheated when needed. Those who like to meal prep can also make a larger batch and store those florets similarly in the freezer for weeks at a time.

What To Do After Blanching

At this point in the process, the world is your oyster. Being that broccoli is so versatile, whether you steam it, roast it or grill it, the results are likely to be delicious so long as you season it properly with salt and pepper and add a bit of lemon juice for a brighter kick. Chef Jamie Simpson, Executive Culinary Chef at The Culinary Institute and The Chef’s Garden says that for “one specific recipe, we grilled broccoli over a wood fire, steamed for a mustard-spiked puree, and shaved for a crisp, lemony salad. “Cooking is optional,” Simpson says, “it’s not just one delicious veggie, it’s three.”

I prefer sticking to the roasting method. After the broccoli has been blanched, I like to cut the florets in half, douse them in olive oil, and sprinkle them with kosher salt and ground black pepper. I then arrange the florets on a baking sheet and bake for about 10 minutes at 400°F.

After that I like to add crumbled pieces of aged sharp cheddar or shavings of fresh Parmesan before baking for an additional minute or two until the cheese is just melted. Before serving, I’ll drizzle some lemon juice on top, season further with salt and pepper, and dig in while it's still hot.

And Don’t Forget to Save the Stems and Leaves!

“DO NOT THROW AWAY THE STEMS!” private chef and former Sous Chef at Zou Zou’s Jimmy Vasquez warns. “These puppies have both sweet and earthy flavors and act as the most health-beneficial part of the entire plant.”

Broccoli stems can be used in several dishes, such as soups and stews, salads, pesto, hummus, and so much more. Vasquez also notes that while broccoli leaves give off a bitter flavor, they too can be saved and “sautéd with a little oil and cut with some minced garlic and lemon” to really brighten up the flavor.

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