Cooking Broccoli Without A Steamer: Simple, Quick Techniques

Broccoli is a versatile vegetable that can be cooked in a variety of ways, including steaming, sautéing, roasting, and blanching. While it can be steamed using a steamer basket, it is also possible to steam broccoli without one. One method involves using a pot with a lid and a colander for draining. After washing and chopping the broccoli into florets, add them to the pot with a small amount of water and bring it to a boil. Reduce the heat and cook for 5 to 6 minutes, or until the broccoli is tender but not limp. Another option is to steam broccoli in the microwave by placing the florets in a microwave-safe dish with a small amount of water, covering it, and microwaving for 3 to 4 minutes.

Cooking broccoli in the microwave

Steaming broccoli in the microwave is a quick and easy way to cook this nutritious vegetable without the need for any specialist equipment.

Preparation

First, make sure your broccoli is washed. Submerge the head in a large bowl of water. Weigh it down with a bowl filled with water if it bobs up. Let it soak for a few minutes, then rinse under a stream of cold water.

Next, trim the broccoli and cut it into florets. Many people cut off and discard the stems, but you can steam and eat them too. If the end of the stem is dry, trim it off, then peel off the outer tough skin with a vegetable peeler. Slice the peeled stem into rounds until you reach the part of the stem where the florets branch off. Using a chef's knife, slice down through the head of broccoli to cut off the florets, turning the head as you go. Try to cut the florets into even sizes so they cook at the same rate.

Cooking

Place the broccoli florets and stems in a microwave-safe dish and pour 2-3 tablespoons of water over the top. Cover with a dinner plate and microwave on high for 3-4 minutes. Remove the lid carefully and check if the broccoli is tender. Microwave in additional 1-minute bursts if necessary.

Seasoning

Steamed broccoli is great on its own with a little salt and pepper, but you can also add some toppings for an extra kick. Try Parmesan cheese and red pepper flakes, sautéed garlic in olive oil, or olive oil and lemon juice.

Blanching broccoli

Step 1: Prep Your Broccoli

Wash the broccoli and cut it into florets of uniform size. This ensures that all the florets cook at the same rate. You can use a knife to cut the broccoli, but it is also easy to simply twist and pull the pieces apart into smaller florets.

Step 2: Boil Your Water

Fill a large, heavy pot about two-thirds of the way with water. Cover the pot and place it on the stove over high heat. Once the water reaches a rolling boil, add a tablespoon of salt. Salt not only adds seasoning but also increases the boiling point of the water, helping to cook the broccoli more efficiently.

Step 3: Prepare Your Ice Water Bath

Fill a large bowl with cold water and add a few ice cubes. This will be used to quickly cool the broccoli after boiling, to prevent overcooking.

Step 4: Cook Your Broccoli

Carefully place the cut broccoli into the boiling water. Start timing once the water returns to a boil. For florets that are about 1.5 inches across, cook for about 3 minutes. Smaller florets may only need 45 seconds. The broccoli is ready when it is bright green and slightly softened but still firm.

Step 5: Cool Your Broccoli

Remove the broccoli from the boiling water using a slotted spoon or a small sieve, or drain it in a colander. Immediately place the broccoli into the prepared ice water bath to stop the cooking process. Leave the broccoli in the ice bath for about 30 seconds, then remove and drain it in a colander.

Step 6: Serve or Store

Blanching can be the primary cooking method, or it can be the first step before sautéing or stir-frying. You can serve your blanched broccoli as-is, or it can be stored in the refrigerator for up to four days or frozen for later use.

Sautéing broccoli

Firstly, make sure your broccoli is as dry as possible. You can skip rinsing the broccoli under water if it seems clean.

Next, heat a glug of olive oil in a large skillet over medium heat. You can also use avocado oil or a neutral mild olive oil. Add the broccoli florets and season with salt and pepper. You can also add thinly sliced garlic at this stage.

Cook the broccoli for 3-4 minutes. Then, add two tablespoons of water to the pan and quickly cover it. Continue cooking for 2-4 minutes, until the broccoli is tender but still bright green.

Finally, remove the broccoli from the heat and season to taste. A squeeze of lemon juice is a great way to finish the dish, or you could add some red pepper flakes.

Sautéed broccoli is a versatile side dish that goes well with almost everything. It can also be added to larger recipes, such as pasta, frittatas, or bowls.

Roasting broccoli

Preparation

First, preheat your oven to around 400°F. While the oven is warming up, prepare the broccoli by breaking it into evenly-sized florets. Try to ensure the florets are of a similar size so that they cook at a similar rate. You can also chop up the stalk and roast it alongside the florets, or save it for another use. Place the broccoli florets on a rimmed baking sheet lined with parchment paper.

Seasoning

Drizzle olive oil over the broccoli florets and toss them together to ensure they are lightly coated. You can also add salt and pepper, or other seasonings of your choice, and toss again.

Cooking

Spread the broccoli florets out in a single layer on the baking sheet, ensuring they have some space between them. Place the baking sheet in the oven and roast the broccoli for around 15-25 minutes, until the edges are browned and crisp.

Serving

Broccoli is now ready to be served! You can finish it with a sprinkle of red pepper flakes, or a squeeze of lemon juice. You can also add grated Parmesan cheese, or other toppings of your choice.

Tips

• Wash and thoroughly dry the broccoli before cooking.
• Don't overcrowd the baking sheet, as the broccoli will steam rather than roast.
• Cut the florets into bite-sized pieces so they have flat edges that lie flush against the pan and caramelise.
• The oven temperature can be adjusted, but be careful not to burn the olive oil, which will create bitter flavours.

Roasted broccoli is a delicious and easy way to cook this healthy vegetable without a steamer, and can be served as a side dish or added to other recipes.

Boiling broccoli

Step 1: Prepare the Broccoli

Wash the broccoli and cut it into medium-sized florets. Keep the stems as long as possible, as this makes for a better presentation on the plate. You can also slice the stems into disks if you prefer. Place the florets and sliced stems into a bowl and rinse them with water to remove any grit.

Step 2: Boil the Water

Fill a large pot with water and place it on the stove. Turn on the heat to high and bring the water to a rolling boil. Use a pot that is large enough to hold the broccoli comfortably, such as a 3.5-quart pot. Make sure you have a colander ready for draining the broccoli once it's cooked.

Step 3: Add the Broccoli

Once the water is boiling vigorously, carefully add the broccoli florets and stems to the pot. You can add a pinch of salt to the water for seasoning if desired. Reduce the heat to medium and let the broccoli cook.

Step 4: Cook the Broccoli

Cook the broccoli for 2 to 3 minutes for crisp-tender florets. The broccoli should turn a bright green colour. You can test the broccoli with a fork to see if it is done to your liking. Be careful not to overcook the broccoli, as it can quickly turn mushy and lose its vibrant colour.

Step 5: Drain and Serve

Once the broccoli is cooked to your liking, drain it into a colander. You can then serve it as a side dish with your favourite seasonings. Some popular seasoning options include olive oil, butter, lemon juice, salt, pepper, cheese, or vinegar. Enjoy!

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