Add 1 inch of water to a saucepan and bring to a boil.
Rinse the broccoli. Use a vegetable peeler to peel the stalks. Cut the broccoli into bite-size florets and pieces and place them in a steamer basket.
Carefully place the steamer basket in the saucepan and cover.
Steam the broccoli until tender-crisp. Start checking after 5 minutes. As soon as a fork can pierce the stalks, the broccoli is done and should be removed from the saucepan.
While the broccoli is steaming, in a small bowl, whisk the lemon juice, olive oil, salt, pepper, and garlic powder.
Place the broccoli in a bowl. Pour the dressing on top and gently mix. Serve immediately.
Video
Notes
If you don't own a steamer, use your microwave and make microwave broccoli. Another option is to place the broccoli directly in one inch of boiling water.
Sometimes, I find that the broccoli is ready, but the rest of the meal isn't. It's tempting to keep the broccoli warm by keeping it in the steaming basket, covered. But that's a mistake. It's better to enjoy crisp broccoli at room temperature than to suffer through mushy, limp, warm broccoli! So, as soon as the broccoli is ready, remove it onto a platter. Dress it with the olive oil-lemon dressing, loosely cover it with foil, and serve it when the rest of the meal is ready.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. Sometimes, I add them cold to a salad.