Here are four ways to prepare broccoli - all with added distinct flavour, but none with much added time or effort. Well, slightly more effort than just boiling... but worth it.
A LITTLE CHORIZO GOES A LONG WAY:
First make the marinade: In a mixing bowl, combine...
1/2 cup low fat natural yogurt
juice of 1/3 lemon (can substitute lime - or if you like it sweeter, use less lemon juice)
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon freshly grated ginger
2 cardamom pods, crushed (can omit if don't have)
tiny pinch cayenne pepper
Add in washed broccoli florets (1 small head - if making more, double the marinade), mix. Add a pinch of sea salt, toss again and allow to sit, softening and absorbing flavours for about 20-30 minutes.
Transfer broccoli to a baking sheet and cook in 200ºC (180ºCfan oven/400ºF) for about 10 minutes.
Chop off the end of the stem and use a peeler to take off the thick outer layer. Cut into long slices and than into strips (about a centimeter in width).
Blanch in boiling water for about a minute - they should only soften a bit; you don't want them to get too limp. Also the longer in the water, the more nutrients are leeched away.
Drain and squeeze some lemon juice over. Top with a little grated parmesan.
(You can of course serve the florets the same way - again, steam or quickly blanch. Florets will take even less time in boiling water - keep a bit of crunch.)
*You can also reserve the stems to add to another dish - a stir fry, etc...
I hope these suggestions help bring broccoli away from boring. You may never escape the groans and eye rolls, but you might get to stop at just one, "Eat your broccoli."