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Brocoli boiled in salted water until tender, drained, place into an oven dish, prepare a cheesy mushroom sauce with paprika and a teaspoon of mustard, pour over brocoli, put grated cheese on the top and grill in the oven until cheese is melted

Roasted broccoli with lemon vinaigrette
Ingredients
500g broccoli, cut into large florets
60ml (1/4 cup) olive oil
2 tbs fresh lemon juice
2 tsp Dijon mustard
145g (1 cup) dry roasted hazelnuts
Method
Preheat oven to 180°C. Combine the broccoli and 2 tablespoons of oil in a bowl. Transfer to a baking tray. Roast in oven for 20 minutes or until tender.
Meanwhile, whisk together the lemon juice, mustard and remaining oil in a small jug.
Transfer the broccoli to a large heatproof bowl. Sprinkle over the hazelnuts and pour over the dressing. Toss until well combined. Serve immediately.

Broccoli, green bean, bacon and almond salad
Ingredients
3 cups broccoli florets
100g green beans, trimmed
4 rashers bacon, rind removed and thinly sliced
1/4 cup (35g) slivered almonds
3/4 cup buttermilk
2 tablespoons whole egg mayonnaise
1 small garlic clove, crushed
2 tablespoons chopped chives
salt and cracked black pepper
Method
Blanch the broccoli in a large saucepan of boiling water then remove with a slotted spoon and plunge into iced water. Drain and set aside.
Blanch the beans in the same saucepan then remove from the pan and plunge into iced water. Drain and set aside with the broccoli.
Heat a non-stick frying pan over medium-high heat and spray with oil spray. Cook the bacon for 3-4 minutes or until golden and crisp. Remove and drain on paper towel. Wipe the pan out then return to the heat and toast the almonds for 1-2 minutes or until golden.
To make the dressing, place the buttermilk, mayonnaise, garlic, chives, salt and pepper in a bowl and whisk until well combined.
To serve, place the broccoli, beans, bacon and almonds in a serving bowl and toss gently to combine. Drizzle with the dressing and serve.

Garlicky greens

Ingredients
2 tbs soy sauce
2 tbs oyster sauce
2 tsp cornflour
1 tbs vegetable oil
1 bunch broccoli, trimmed, roughly chopped
4 cloves garlic, finely chopped
40g butter
Method
Combine soy sauce, oyster sauce and cornflour in a small jug and set aside.
Heat oil in a large wok until it starts to smoke. Add broccoli and garlic and stir-fry until broccoli rabe is just starting to wilt. Add sauce mixture and butter and stir-fry until sauce mixture boils and thickens slightly. Serve immediately.

Steamed, and then sauteed in butter and olive oil with plenty of garlic, chilli, salt and black pepper.   

Or broccoli-cheese, like Kye suggested.