First, grab your broccoli and give it a good rinse under cold water. Don’t skip this step—no one wants a mouthful of garden grit. Side note: I once found a tiny ladybug hiding in my florets; consider it a free protein bonus, or just wash them better than I did.
Now, the big mistake everyone makes is trying to cut through the thick, woody stalk. Instead, use a sharp knife and slice the head off about an inch below the first branches. You’ll have a little “crown” of florets and a separate stalk piece.
Break or cut the crown into small, bite-sized florets. Think about the size of a walnut, not a golf ball. Why? Because smaller pieces mean more surface area for seasoning, and they soak up dressings like a thirsty sponge. I like to keep a few tiny leaves attached—they’re tender and add a nice pop of green.
