Start by thoroughly washing the fresh broccoli and cutting it into bite-sized florets. Make sure each piece is uniform in size to ensure even cooking.

Choose your cooking method: for steaming, fill a pot with about an inch of water and bring it to a boil. Place the florets in a steamer basket over the boiling water, cover, and steam for 5-7 minutes until tender yet vibrant.

For roasting, preheat your oven to 425°F (220°C), spread the broccoli on a baking sheet, and roast for 15-20 minutes until slightly crispy and caramelized.

While the broccoli is cooking, heat a skillet over medium heat and add 2 tablespoons of butter. Once melted, toss in minced garlic and sauté for 1-2 minutes until fragrant.

Carefully add the cooked broccoli to the skillet with the sautéed garlic and butter, tossing gently to evenly coat each floret.

Sprinkle a generous amount of freshly grated Parmesan cheese over the coated broccoli, mixing well to ensure an even distribution.

Once the cheese has melted slightly, remove the skillet from heat. Transfer the Garlic Parmesan Longhorn Broccoli to a serving dish, and season with salt and freshly cracked pepper to taste.