Vegetables
How to cook broccoli
Learn simple ways to cook broccoli, including steaming, boiling, roasting and stir-frying, with tips for better texture and flavour.
At a glance
Quick answer
Steam florets for 4–6 minutes, boil for 3–5, roast for 18–25 at 220°C/200°C fan, or stir-fry for 5–7 minutes with a splash of water. Stop when bright green and just tender.
Steam
Put equal-sized florets over simmering water, cover and steam until a knife enters the stalk with slight resistance. Season after steaming.
Boil
Lower florets into salted boiling water. Drain promptly after 3–5 minutes and let steam escape so they do not keep softening.
Roast
Dry thoroughly, toss lightly with oil and spread on a hot tray. Roast at 220°C/200°C fan until browned at the edges and tender inside.
Stir-fry
Slice the stalk thinly and start it before the florets. Stir-fry over medium-high heat, adding a tablespoon of water and covering briefly to cook the centre.
How to keep broccoli green
Use boiling water, do not overcrowd the pan and stop cooking promptly. Long, slow boiling turns broccoli dull and sulphurous.
What to serve with broccoli
Add to beef noodles, salmon bowls, pasta or eggs. The peeled stalk is sweet and useful in stir-fries, reducing waste.
Common mistakes
Uneven florets cook at different rates. Wet broccoli will not roast well, while boiled broccoli left in hot water quickly becomes mushy.
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Frequently asked questions
Can I eat the broccoli stalk?
Yes. Peel any tough outer layer, slice the tender centre and cook it slightly before the florets.
Why does broccoli go mushy?
It has usually cooked too long or remained in hot water after draining.