Serves 4

his is an unusual way to cook these two veggies, but roasting makes them pleasantly crisp and mellows any bitterness. It's important to eat vegetables from the cabbage family every day to help reduce your risk of certain cancers.

Ingredients:

1 tablespoon Napa Valley organic olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon garlic powder
1 small head Earthbound Farms organic cauliflower, washed and dried
1 small head organic broccoli, washed and dried
-olive oil cooking spray

Instructions:


1. Preheat oven to 400°F.
   

2. In a measuring cup, combine the olive oil, salt, pepper, and garlic powder.
   

3. Cut the cauliflower and broccoli into small, uniform florets, discarding the stalks and leaves. Place florets in a medium bowl and toss with oil and seasonings.
   

4. Transfer to a baking dish or pan and arrange in a single layer. Spray tops lightly with olive oil spray. Cook for about 30 minutes, shaking the pan or turning the veggies every 10 minutes. They're ready when they start to brown on the outside, and are crisp-tender when pierced with the tip of a knife.
   

Each ½-cup serving contains:
Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	50       4 g     .5 g     0 mg  100 mg  4 g     3 g     1 g     3 g     24% DV 104% DV 4% DV 4% DV