Toss broccoli florets with olive oil, minced garlic, grated Parmesan cheese, salt, and pepper. Roast in the oven until the broccoli is tender and the edges are crispy.
Sauté onions and garlic in a pot, add chopped broccoli, vegetable broth, and simmer until the broccoli is tender. Blend the mixture, stir in grated cheddar cheese, and season to taste with salt and pepper.
Cook thinly sliced beef in a hot skillet, set aside. Stir-fry broccoli florets, bell peppers, and onions in the same skillet. Add the cooked beef back in, toss with a sauce made of soy sauce, garlic, ginger, and a dash of sesame oil.
Blend blanched broccoli florets with basil, garlic, pine nuts, Parmesan cheese, and olive oil. Toss the broccoli pesto with cooked pasta, adding a splash of pasta water to create a creamy sauce.
Mix finely chopped broccoli, breadcrumbs, shredded cheddar cheese, and eggs. Form the mixture into tot shapes and bake until golden brown and crispy. Serve with your favorite dipping sauce.
Combine blanched broccoli florets with red onion, crispy bacon bits, dried cranberries, sunflower seeds, and a dressing made of mayonnaise, Greek yogurt, vinegar, and a touch of honey.
Slice a pocket into chicken breasts and stuff them with a mixture of steamed broccoli and shredded cheddar cheese.
Marinate broccoli florets in a mixture of olive oil, lemon juice, minced garlic, and your favorite herbs. Thread onto skewers and grill until lightly charred and tender.