If you're eating broccoli for sulforaphane, (an isothiocyanate that activates NRF2) it's worth knowing that the sulforaphane is produced when two enzymes combine when the cells are cut/crushed - this to ward off herbivores. One of the two enzymes (myrosinase) is damaged when heated. The other (glucoraphanin) is still there when cooked. Some of us can still convert that into sulforaphane, some can't, and some are in-between.

But... there are other members of the brassica family that have plenty of myrosinase when they get to the table, notably stone-ground mustard.

So consider adding some mustard to your broccoli.

Also, there's been some research done in China showing that chopped raw broccoli has more "myrosinase activity" when allowed to sit for 90 minutes before consumption. Personally, I'd only find this useful info if I was making broccoli smoothies...

Finally, there's a lot of variation in this activity between different members of Brassica. Cauliflower has close to none. Broccoli (and some radish) sprouts have the most. Moringa (a tropical scrubby tree / bush) has a lot. And yeah, I had no idea there was such a thing as a brassica tree.

I'm sprouting broccoli. There's loads about this on the 'net. It's pretty easy (and I'm a "black thumb").

If you're wondering why you might want to activate NRF2, read: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4680839/