I prefer to steam broccoli as it keeps its colour and also the vitamins are preserved rather than washing them down the drain after cooking. Once cooked season with a little sea salt and it is truly delicious with butter a knob of butter and a squeeze of lemon juice.
A bit naughtier but nice way to serve is to make my gratin with garlicky cream topped with crispy crumbs and Parmesan.
Purple sprouting broccoli can also be used in a quiche and is great in pasta dishes too. Another favourite way is to do as Nigel Slater suggests; in a shallow pan, fry a little garlic and torn pancetta in olive oil. Add the purple sprouting broccoli which will take just 3 or 4 minutes to come to tenderness. Add a scattering of Parmesan, grated finely, over the top and serve with thickly cut bread and butter.