What Are Broccoli florets and How Can I Use Them?

If broccoli florets have turned up in a recipe or caught your eye at the store, here's what you need to use them with confidence and how to choose them, cook them, store them, what to substitute, and 677 recipes to try them in.

What are broccoli florets?

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays. Although boiling has been shown to reduce the levels of suspected anti-cancer compounds in broccoli, other preparation methods such as steaming, microwaving, lactic fermentation, and stir-frying have not been shown to reduce the presence of these compound.

Broccoli is high in vitamins C, K, and A, as well as dietary fiber. It also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C.

Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

Types of broccoli florets

Specific kinds of broccoli florets and the recipes that use them.

Broccoli, frozen

Frozen broccoli is fresh broccoli that has been cut into florets, blanched briefly, then flash frozen at its peak. Because it is frozen so soon after harvest, it holds onto its nutrients well and lasts for months in the freezer.

The trade-off is texture. The freezing process ruptures some of the cell walls, so cooked frozen broccoli comes out softer and more tender than fresh, never quite as snappy.

That makes it a poor choice for a raw crudite platter. It pays off instead in anything cooked down: casseroles, soups, bakes, and quick stir-fries.

Broccoli stems

Broccoli stems are the thick stalks that anchor a head of broccoli, the part most cooks lop off and toss when they cut away the florets. That is a shame, because the stem is the sweetest, most tender part of the plant once you get past its tough outer skin.

Under that fibrous green layer is a pale, crisp core with a mild, almost cabbage-and-cauliflower flavor. It eats a lot like the heart of a broccoli plant should: clean and juicy, with a little nutty sweetness once cooked.

Saving the stems can nearly double the usable yield from a head of broccoli, which makes them one of the easiest ways to cut kitchen waste.