You might be overcooking it. Once the cell walls rupture too much, the sulfur compounds spread out and start to overpower the rest of the vegetable. It should still be somewhat firm/crisp when you bite into it.

You might also be using broccoli that’s had too many of the cell walls ruptured from processing before cooking. If you’re cutting with a dull knife, especially into small pieces, or smashing it somehow before cooking, those smells will leak out a bit faster.

Or, if you’re cooking from frozen, the ice crystals might have mushed up the vegetable.

Here’s the two main ways I cook broccoli:

Blanched: cut broccoli into big florets, big enough to constitute two big bites. Boil a lot of water, salted to about 2% salinity. Once it’s a rolling boil, put the broccoli in, and set a timer for 4 minutes. As soon as the timer goes off, dump the broccoli into a strainer and run cold water over it, or dunk it in ice water, to stop the cooking process. Serve and eat.

Roasted: cut broccoli into big florets. Toss in oil, and season with salt and pepper. Preheat oven with a sheet pan in it, to 450°F. Once preheated, take the broccoli and place it in a single layer on the sheet pan. It should sizzle. Roast for about 15-20 minutes, optionally flipping once (better char if you don’t flip it, but it’s only on one side).

Optional seasonings: garlic, pepper, red pepper flakes, lemon juice, honey, bread crumbs, pine nuts, any combination of the above. Works with either blanched or roasted.

Honestly I’ve never had broccoli do that on me.

Preheat to 425. Just do bite-sized florets on a baking sheet, drizzle (or spray) with a bit of oil (I use avocado), and dust with salt + pepper + whatever else you want. Roast them for 12 mins; add a bit of time if you want more of a char, and/or less crispness. There’s a sweet spot of balance you’re looking for. Remove; optionally spritz with lemon.

Under no circumstances should you boil or steam broccoli (or any vegetable, unless it’s a blanche/par-boil). That’s disgusting. We want to experience the texture and flavor of the vegetable. We are not feeding an infant incapable of consuming solid food.

My grandmother may or may not have murdered more than her fair share of vegetables when I was a wee lad.

Edit: derp, of course: I assume your partner is a super-sensory person? I’ve got a good friend whose husband is a super-taster. It honestly sounds like a pain - like you’re so hypersensitive to that sense that almost everything is just an overload :(

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