| FLORET | Part of broccoli left or cooked (6) |
| FLORETS | Stems making up heads of cauliflower or broccoli left in forest somehow (7) |
| ENDIVE | Also known as escarole, a Mediterranean leaf vegetable eaten braised, raw in salads or cooked in omelettes or gratin (6) |
| OYSTER | Edible bivalve mollusc of the family Ostreidae, which can be eaten raw or cooked (6) |
| CELERY | Salad item or cooked vegetable (6) |
| STEWED | Set about getting married ___ or cooked! (6) |
| MARROW | Warm or cooked vegetable (6) |
| BRAISE | Cook head of broccoli, getting upgrade (6) |
| STEROL | Pieces of broccoli, first swallowed, elevated body chemical (6) |
| FENNEL | Vegetable used for salad or cooked |
| PEPPER | Vegetable eaten raw or cooked |
| BRANCH | Piece of broccoli |
| SPEARS | Bits of broccoli |
| SALAD | A dish of raw or cooked vegetables or herbs; a leafy green plant such as lettuce, grown for or used in this; fruit cocktail; or, any diverse medley (5) |
| PULSE | Leguminous seed such as a lentil, chickpea or bean, used for dhal, hummus, soup, tofu or curry, or cooked in aquafaba (5) |
| PURPLEPATCH | Period of success, growing variety of broccoli here? |
| FLOWERET | Best (literally out of this world) piece of broccoli |
| SPEAR | Stalk of broccoli or asparagus (5) |
| TAMARIND | Seed pod pulp eaten fresh or cooked with rice and fish or preserved in curries and chutneys (8) |
| POLENTA | Historically peasant food, Italian cornmeal used to make orange/lemon cakes or cornbread, or cooked |
