What Are Florets?

• Broccoli florets are the top part of the plant which is tender and flowery, as opposed to the stems and stalks, which are tougher and woodier. Florets can range in color from light green to dark blue-green to purple-green. Any other color, such as yellow or brown, should be avoided. The darker the color of the florets, the more beta-carotene is stored within.
  
  

Nutritional Value

• Many nutritionists consider broccoli to be a "superfood," as it contains a host of helpful vitamins and nutrients and is low in calories. Broccoli is full of vitamin C, fiber, and calcium with the florets specifically being rich in folate, which --along with many of broccoli's other nutrients --can protect against ailments such as cancer and heart disease. Beta-carotene, also found in the florets, is an important antioxidant that can lower the risk of heart attacks as well as certain cancers. The body converts beta-carotene into vitamin A, which is important for eye health.
  
  

Preparing Florets

• If an entire broccoli plant is cooked at the same time and temperature, the florets often end up overcooked and mushy, as they take far less time to cook than the stems and stalks. Therefore, it is advisable to cut the florets away from the rest of the plant and cook them separately in order to retain their texture. To separate the florets, first cut away the thick, woody stalk, cutting high enough so that the stems and florets separate on their own. The florets can then be cut into halves or quarters, depending on your preferred size--the smaller the size, the quicker they cook.
  
  

Cooking Florets

• Broccoli florets can be steamed, stir-fried, and pureed with solid results. Boiling is a less successful method, as extended time in water leeches out essential nutrients. Broccoli florets can also be eaten raw and are often served alongside other vegetables such as carrots and cauliflower.