To blanch broccoli, first bring a large pot of salted water to a rapid boil. Prepare an ice bath by filling a large bowl with ice cubes and cold water. Then, gently lower cut broccoli florets into the boiling water and cook for about 2-3 minutes until they turn bright green and are just tender. Immediately remove the broccoli with a slotted spoon and plunge it into the ice bath to stop the cooking process. After the broccoli is fully cooled, drain and dry it before using or storing. This process retains the broccoli's vibrant color, crisp texture, and nutrition.
