Roasted Broccoli and Cauliflower

Coming in at number 8, broccoli is definitely a superfood.  I fully enjoy this green cruciferous vegetable, however it isn't loved by all, so I added in some cauliflower.  Both pack plenty of Vitamin C and because of their similar shapes and sizes they cook together well... usually!  The high heat required to give the cauliflower a nice golden brown, may have been a little much for the broccoli to take!  It still tasted great, it just looks a little overdone.

1 medium head cauliflower (about 2 pounds)
1 medium head broccoli (also about 2 pounds)
1/4 cup extra virgin olive oil
Salt and pepper
(I also added paprika and a little garlic salt sprinkled over the top)

  Adjust oven rack to lowest position, and heat to 475 degrees.  Trim outer leaves of cauliflower and cut stem flush with bottom.  Cut head into 8 equal wedges so that the core and florets remain intact. Repeat process with broccoli.  Place wedges cut side down on a foil-lined rimmed baking sheet.  Drizzle with 2 Tbs. olive oil and sprinkle with salt, pepper, paprika and garlic salt; gently rub to evenly distribute oil and seasonings.  Flip vegetables and coat again.

  Cover baking sheet tightly with foil and cook for 10 minutes.  Remove foil and continue to roast until bottoms of vegetables are golden brown, about 8 to 12 minutes.  Remove sheet from oven and gently flip vegetables over using a spatula.  Return to oven and continue to roast for another 8 to 12 minutes.  Season again with salt and pepper to taste and drizzle again with olive oil.

Recipe from Cooks Illustrated.