[RacerBill]

I prefer my broccoli cooked -- lightly steamed, so it's still bright green and absolutely not mushy at all, with just a pinch of salt. Overcooking REALLY makes it nasty. If your idea of cooking it is boiling it until it's olive-drab green and squishy, I'd urge you to try steaming.

For raw, I usually add it to a salad, and use vinaigrette (olive oil, red wine or apple cider vinegar, salt and pepper, perhaps a bit of dijon mustard).