Fresh organically grown broccoli crowns, trimmed down to the tender flowering head with just a short stub of stalk so nearly every bite is usable. Those green florets are actually immature flower buds: left in the field, broccoli opens into small yellow blossoms, which is why a head past its prime starts to loosen and yellow. Cut while tight, the crown roasts quickly at high heat into crisp, browned edges, steams in minutes for a bright green side, and breaks into small florets for stir-fries, grain bowls, pasta, and sheet-pan dinners. Sliced thin, the stem stays sweet and crunchy in raw slaws. Pairs well with garlic, lemon, chili flakes, and olive oil.