Steamed Broccoli: Cut the broccoli into florets and rinse thoroughly. In a pot, bring an inch of water to a simmer. Place the broccoli in a steamer basket and cover. Steam for 5-7 minutes until tender but still vibrant green. Season with salt, pepper, and a drizzle of olive oil or butter. Optional: Sauté garlic for 1-2 minutes in oil/butter and add to the broccoli.

1. Sautéed Broccoli: Cut the broccoli into florets and rinse. Heat olive oil or butter in a skillet over medium heat. Add the broccoli and sauté for 4-5 minutes, stirring occasionally, until tender but still crunchy. Add salt, pepper, and minced garlic, cooking for another 2 minutes until fragrant.
2. Roasted Broccoli: Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet in a single layer. Roast for 20-25 minutes, turning halfway, until tender and crispy at the edges.
3. Serve: Garnish with freshly chopped parsley, a squeeze of lemon juice, or Parmesan cheese as desired.