If the floret stems are thick, peel them with a vegetable peeler too. If they are thin but you don't want the heads to become mushy, cut a slit lengthwise starting at the bottom of the stem to a point midway. This will enable the steam or hot water to penetrate the stem from both the exterior and the interior, thus speeding cooking time. Arrange florets on a steamer rack above boiling water and cover the pan. Or parboil broccoli in a quantity of boiling salted water, drain.
Some cooks refresh it with cold water to set the color.
Sauce Broccoli is most often served hot and takes to a number of different sauces. Or sauces made with melted cheese. We have now learned to serve broccoli with olive oil based sauces. Because broccoli has a mildly assertive taste, it can support pungent additions such as garlic, anchovies, capers, olives and hot pepper. It also can be served at room temperature or cold, dressed with a lively vinaigrette.