I don't normally buy frozen broccoli but found a 1 kilo bag for a pound in Somerfield yesterday which was less than a third the £3.33 the store was charging for a kilo of fresh broccoli. In fact it was even better value, arguably, given that there weren't any huge stalks though as I've mentioned before there are things you can do with those. It's also probably more healthy given that it was frozen soon after picking and hasn't been lying around in a storeroom for weeks.
BUT - and of course there's a but - it doesn't have the taste or texture of fresh broccoli, especially broccoli that's locally grown.
The worst thing you can do IMO is to follow the pack instructions and cook it in boiling water for 5 minutes by which time any remaining taste will have disappeared and it will have been reduced to an unappetising mush. In fact I wouldn't put water anywhere near it.
I tried making a broccoli quiche with some assorted bits of leftover cheese in the fridge which was reasonably successful. I sweated off a chopped onion, added a large clove of finely chopped garlic and thawed the broccoli just enough to chop it into smaller florets (see top pic) then carried on the usual way. If I was making it again I'd use a stronger cheese such as Stilton or a mature cheddar or extra Parmesan. Looked nice though.
Last night I stir-fried a batch - again thawed for 10 minutes or so until I could slice it - adding a little crushed garlic, grated ginger and light soy sauce and that again tasted perfectly nice though admittedly more of the seasonings than the vegetable.
I reckon you could also make a decent soup whizzed up from briefly cooked frozen broccoli, frozen peas and spring onions if they were cheap enough (they're a ridiculous 85p a bunch locally at the moment) and a good bit of parsley or mint.
So - no water and strong accompanying flavours. That seems to be the answer.
Do you use frozen veg (apart from peas) and if so how do you find it's best to cook them?