Place broccoli florets in a microwave-safe bowl or container. Add water and tightly cover with plastic wrap. Microwave for 3 minutes. Very carefully lift the lid to check if the broccoli is bright green and crisp-tender. Cook an additional 1 to 2 minutes if needed.
Steamed Broccoli
Fill a medium pot with enough water on the bottom to not touch the steamer basket. Add the steamer insert and then the broccoli on top. Cover and bring the water to a boil over medium-high heat. Once the steam builds in the pot (this will take a few minutes), cook the broccoli until bright green and crisp-tender, about 3 to 5 minutes.
Boiled/Blanched Broccoli
In a large pot add water and salt, and then bring water to a boil over high heat. Add the broccoli florets and cook until bright green in color, about 1 to 2 minutes.
Transfer to a bowl filled with 4 cups water and 4 cups ice to stop the cooking process, about 5 minutes. If eating right away this step can be skipped.
Sauteed/Stir-fried Broccoli
In a medium bowl, combine broccoli florets with 1 tablespoon olive oil, salt, and pepper.
Heat a large 12-inch saute pan or wok over medium-high heat, then add 2 tablespoons of olive oil. Add the broccoli to the pan in a single layer. Allow to cook for 2 minutes without stirring. The pieces should begin to brown.
Add the water and cover. Cook until broccoli turns bright green and crisp, 2 minutes. Carefully take off the cover and saute until the water has evaporated and the broccoli has a crisp-tender texture, about 2 minutes. Taste and season as desired. Serve warm.
Roasted Broccoli
Set the oven rack to the center position. Preheat to 500ºF (260ºC). Place a sheet pan in the oven to preheat before adding the broccoli.
Cut the florets into about 2-inch wide and long florets. Remove some of the tough outer peel from the stalks. In a medium bowl toss broccoli with olive oil, sugar (if using), salt, and pepper.
Remove the hot pan from the oven. Carefully and quickly transfer the florets to the sheet pan. Roast until the stalks and crowns are tender and browned, 9 to 11 minutes.