Broccoli florets
With care — Allowed by some hospitals and not others, or allowed only prepared a particular way.
In one line: Use florets only, with no stalk. Cook until soft.
Stoma note: Can increase wind.
Broccoli sits in the same position as cauliflower and for the same reasons. The floret is a head of fine buds that soften well. The stalk is a structural stem full of long tough fibres that do not, and it is the part most cooks are reluctant to throw away.
The preparation
Florets only, no stalk, cut small and cooked until a knife meets no resistance. That means well past the bright green, still-crunchy state that most recipes aim for, which is the opposite of how broccoli is normally treated and takes some getting used to. See florets only, no stalk.
Where hospitals differ
As with cauliflower. The leaflet this book follows allows softly cooked florets, St George's classes them as medium and permits them well cooked, and Leeds puts broccoli on its avoid list even at its least restrictive stage. Brassicas are also flagged as gas-forming in stoma advice, which is a separate question from whether they pass a narrowing.
What this book does
No recipe here uses broccoli. That is a culinary decision rather than a compliance one. Broccoli cooked to the softness this diet requires goes khaki and loses most of what makes it worth eating, while cauliflower at the same softness turns sweet and takes a cheese sauce well. If your team is happy with softly cooked florets and you want broccoli, it can go into cauliflower cheese or the cauliflower soup in place of some of the cauliflower, cooked for the same length of time.
If you have been told to leave it out
Nothing in this book changes. See brassicas.