My favorite fast thing to do with broccoli is to briefly steam it along with some sliced red pepper till crisp-tender, then add a teaspoon of sesame oil, a teaspoon or two of soy sauce, sprinkle with sesame seeds and hot pepper flakes. Briefly stir fry and serve. I'll eat it all day long like this!

I like broccoli, but to me the best ways are either slathered in butter (which is fine for me since I choose a more paleo-ish diet) or stir-fried which has a tendency to carmelize it a little bit and make it sweeter in taste. Some people taste broccoli as horribly bitter because they are "super tasters" and can taste compounds in broccoli (among other foods) that average people cannot.

I usually buy frozen broccoli because if I buy fresh it goes bad before I can use it up. When I get to the bottom of the bag I sprinkle those little pieces in my scrambled eggs. I do the same with the little pieces in the bottom of the brussels sprouts bag. That can also be done chopping fresh up in little pieces.

If you find broccoli horribly bitter, then as mentioned above you are probably a supertaster and that problem is not going to disappear.

If it's a texture issue, that can be fixed by finding other ways to cook it. No one should have to put up with soggy broccoli.

I like to cut it into wee florets, and if it's no more than a day old, I peel and slice the stem as well. The stem gets bitter after that, to my taste. (I reckon I'm a supertaster and cannot stand cabbage, so there is hope.) If it's being stir-fried in some way, I tend to nuke it for a minute first.

Chinese stir-fries - as you'd expect. Very nice with ginger and sesame oil in particular.

With other green veg, such as courgettes/zucchini and leeks, on pasta. Cook in olive oil, and either add some pesto, or put in some almonds, raisins, and ground coriander.

In larger quantities, such as a head of broccoli for two people, put in pasta together with a tahini sauce and flaked almonds.

Moving onto cauliflower, I never used to like it, but it's amazing in curries, the florets soak up the sauce.

I also like it in a pasta bake with a cheese sauce (I'm vegan, so a fake cheese sauce). Cumin and chunks of sundried tomato are the key there. I haven't made this while dieting but I don't for a moment expect it to be low-calorie, unless I can figure out something crafty with tofu for the cheese sauce. It's a delicious treat for every now and again. Again, I nuke it briefly before it all goes in the oven, and I sprinkle the ground cumin on it before I put it into the microwave.

Gah, now I really fancy eating this. We're low on ingredients, and energy, and the only plant milk in the house is the sort of soya milk which is mildly sweetened and flavoured with vanilla, which was all we could find. Lovely in coffee, my protein intake has shot up since starting this, but you can't make anything savoury with it.

Yeeep... broccoli and cauliflower looks strange. and have a strange taste))
better fruits! sweat))
Or cake!))
with Smoothie)))

I like Cauliflower!!)
Especially Cauliflower Buffalo Bites/
Like Healthy Chips!)

I love broccoli, specially it's crunchiness