Originally Posted by Orangemaid:
“how do i not get it to go all soggy”
Buy fresh. The problem with freezing fruit and veg is that ice crystals form inside the cells and puncture them, which isn't noticable while they're still frozen but when you thaw/cook them they go all floppy because their cellular structure has been pretty much destroyed.
As for cooking, cut it into small florets, put it into boiling water, wait for it to come back to a simmer and then simmer for five minutes. Check for done-ness, larger florets will need a minute or two longer.