Update: 5 minutes in microwave on high.
For broccoli: Remove the “trunk” and discard, or if you wish, you can peel and slice the trunk and cook it with the tops, but it has to be carefully peeled. I use the potato peeler and then a paring knife to get out the fiber in the grooves.
For cauliflower: Cut away most of the bottom “core” and steam whole.
Broccoli can be steamed, microwaved or boiled. It is easy to overcook, so be careful. Steaming should only take about 5 minutes. You can also use just the florettes in a stir fry.
Cauliflower usually takes a little longer.
Note: If you want to serve it raw, in a crudite, just use the florettes, but I like it blanched first. The trick to this is ice water, a lot of it. I fill the sink with cold water and add a lot of ice. Then steam or boil the florettes for about 3 minutes, until you can almost get a fork into the stems. Drain and immediately plunge them in the ice water. This stops the cooking, preserves the color and the florettes are pleasantly crisp without the rawness.
Can be served with ranch dressing or green mayonnaise,