People think the stem is too tough, but it just needs to be cooked right. The trick is to start cooking the stem pieces first, then when they just start to be cooked, add the florets. Exact timing depends on the cooking method, but if done right all of it will be tender and tasty.
Thanks for reminding me, I've been meaning to do this. I'm doing random text edit of them all now. I'll go back later and have it edit my top comments to a nice site-ban-worthy message.
People think the stem is too tough, but it just needs to be cooked right. The trick is to start cooking the stem pieces first, then when they just start to be cooked, add the florets. Exact timing depends on the cooking method, but if done right all of it will be tender and tasty.