That idea of bringing spices is interesting, that you you know you can make make the secrete sauce.
OK I'll bite (figuratively) what do you do to spice up Broccoli?
I like Thai too, we have a restaurant down the street and like their food.
I have been using Madhur Jaffrey's "Indian Cooking" book for about 20 years now. I suppose I am partial to Indian cuisine.
While there is not a specific recipe for broccoli in her book I would substitute broccoli for cabbage or cauliflower in any recipe.
Indian food is great for those who wish to eat less meat.
The recipe I would use for broccoli is for the dish "cabbage with peas". The only exotic spices you would need are: whole cumin seeds, turmeric, garam masala and green chilies (optional). You could substitute your favorite curry powder for the garam masala and green chilies.
The more mundane ingredients are: sliced vegetable (cabbage, cauliflower &/or broccoli), frozen peas, cooking oil, bay leaves, cayenne pepper, salt & pinch of sugar.
The crux of this recipe involves heating up oil in the pan until hot. Toss in 1 tbsp of cumin seeds, a few bay leaves and allow to brown for about 1 minute.
At this point add vegetables, 1 tsp (or more) turmeric and cayenne (if using), lower heat and cover until tender (5 minutes). Add green chili, salt, sugar; stir to mix. Cover and cook on low heat another 2-3 minutes. Remove cover and sprinkle with garam masala.
This recipe would still taste good if you only used whole cumin seeds, turmeric and cayenne and added finely chopped garlic and/or shallot.
Great plain or with rice. Cook time < 15 minutes. Prep time: minimal.
I bring my own spices because you can't find garam masala, cumin seeds, green chilis and even turmeric in most "white bread" US supermarkets.