What specific preparation strategy maximizes the conversion of glucosinolates to sulforaphane precursors in Broccoflower?

Allowing chopped florets to sit for about 40 minutes before light cooking

Maximizing the production of sulforaphane requires facilitating the action of the myrosinase enzyme before heat deactivates it. Myrosinase needs time to break down glucosinolates into the active form. If the vegetable is cooked immediately, much of the enzyme activity is destroyed prematurely, leading to a lower yield of beneficial compounds. Allowing the chopped vegetable a resting period, specifically noted as approximately 40 minutes, provides a sufficient window for the enzyme to perform its conversion task before a light steaming or gentle cooking process is applied, thus capturing the maximum chemical benefit.