A favorite way to cook broccoli (and many other vegetables) is to simply roast it in the oven, drizzled with a touch of olive oil until browned and crispy-edged, as easy as that. Serve it as a side, the first course for a dinner party, or as part of a buffet.
In my house, serving anything with hollandaise sauce means immediate success, so I’m making my version so everyone can dip to their heart’s content.
When you cut the broccoli into florets, keep the stems to use in stocks and broths. Even without added salt, the broccoli becomes naturally salty and incredibly flavorful as it roasts, so taste once they’re out of the oven and season as you like.
…