florets

the broccoli florets were bright green and crisp.

she carefully separated the broccoli florets from the stalk.

we tossed the florets with olive oil and garlic.

the salad included fresh broccoli florets and cherry tomatoes.

roasting the florets brought out their nutty flavor.

the children enjoyed picking the florets off their plates.

she added the florets to the stir-fry with other vegetables.

the recipe called for one pound of broccoli florets.

steaming the florets preserves their nutrients.

he arranged the florets artfully on the platter.

the vibrant florets made the dish look appealing.