Broccoli is frustrating. Tenderstem is nice but boring, even steamed the construction of the typical floret means the buds will be mush and the stems hard, even when steamed, and even when steam dried. The only work around I've found is to either cut to the bone and separately cook the stem, or tenderstem boil upright to soften the stem and finish off in the pan.
Recently I've been experimenting with broccoli purees. It's a very easy out and with enough butter it comes out well. You can plate this well with other green veg on top of the puree, or even beneath a protein.
Never figured out how to make broccoli work without hiding it in something else. Any tips would be welcomed.