Heat 1 teaspoon of the vegan butter in a nonstick skillet on medium-high heat, and add the frozen broccoli. Sprinkle on ¼ teaspoon of the salt. Cook for around 10 to 12 minutes, until the florets are tender and have nice, browned edges. During cooking, flip the florets a few times, but not too often. When the florets start to soften, use the back of a spoon or a spatula to gently press them to get out even more excess water. You want them to brown evenly, but you also want to keep them in contact with the pan, so excess liquid can evaporate. This is going to depend on your stove, your pan, and, the size of the florets you're working with. Transfer to a serving bowl and set aside.
Heat the rest of the vegan butter on medium-high in the same pan, and add the garlic. If you're using olive oil, this is where you'll add the remaining ¼ teaspoon of salt. Cook for just minute or two, until the garlic gets fragrant.
Add the garlic butter to the broccoli in the bowl and toss well to coat. Top with vegan parmesan just before serving, if desired.
Video
Notes
Nutritional information doesn't include the parmesan, since it's optional.Pressing the florets once they're starting to soften really makes a difference in the texture. Frozen broccoli can be a bit water-logged, which is why it can have a mushy texture. Gently pressing out some of the water, especially from the stems, helps a lot!Leftovers will keep for 3 to 5 days in the fridge.