As long as it is not overcooked, I can eat broccoli frequently-- in all kinds of meals or just steamed.

Frozen Cauliflower rice is easy to mix into other foods as well--soups, mixed in with brown or white rice dishes. Easy peasy.

You may think you don't like Brussel sprouts but roasted with garlic and olive oil-- they are delicious.

BTW, I'd be very cautious about thinking you will derive the same benefits from supplements. The whole food contains lots of plant elements that are likely combining to provide health benefits. An extract may well NOT.

i like kohlrabi. creamed. cabbage i do coleslaw in various ways + creamed. lazy cream. butter & milk.
coleslaw usually has onion & celery, bell pepper when fresh from farmers market. do not like brussel sprouts.

in alfredo sauce. Just those two ingredients.

It is crisp and easy to chew.

This is an easy stir fry for Napa and other leafy greens like Collards.

Oil,
garlic cloves
Sesame seeds
Shredded cabbage
Soy sauce
Sesame oil
A bit of water to steam the cabbage

Mince garlic then lightly sauté. When soft add the sesame seeds and cook until they start changing color. Add cabbage and soy sauce. Cook until soft. Add a bit of sesame oil. A little goes a long way.

Do it with Collards, a mild leafy green. My favorite. Broccoli works great too.


Cauliflower Soup

INGREDIENTS
* 1 medium head cauliflower, broken into florets
* 1 medium carrot, shredded
* 1/4 cup chopped celery
* 2-1/2 cups water
* 2 teaspoons chicken or 1 vegetable bouillon cube knorr vegetable bullion powder is incredibly good.
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 3/4 teaspoon salt
* 1/8 teaspoon pepper
* 2 cups 2% milk
* 1 cup shredded cheddar cheese
* 1/2 to 1 teaspoon hot pepper sauce, optional
DIRECTIONS

DIRECTIONS
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
1 cup 157 cals

Steamed Broccoli with lemon juice is so good it must be a sin

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/greens-and-beans-recipe-1940026

I use great northern beans. I also sprinkle some vinegar when finished.

An Ethiopian dish

Gomen Wat

Ingredients
* 
2 cups frozen collard greens
* 
1/4 cup chopped onions
* 
1 teaspoon garlic
* 
1/2 teaspoons turmeric
* 
1 teaspoon salt
* 
1 teaspoon paprika
For Finishing
* 
1 tablespoon Olive Oil
* 
2 teaspoons red wine vinegar or apple cider vinegar

For Stovetop
1. Sauté onions and garlic, and add collard greens and spices.
2. Add 1/2 cup of water, cover the pan, and cook the greens until tender and done, about 20 minutes.
3. Season with vinegar and taste adjust as needed.
4. Serve Warm.

Mine's from a low-carb cookbook by Alex Haas. It starts with ground beef and it includes the shredded cabbage, onions, celery, carrots, tomatoes, and it's delicious.

Tofu, garlic. Then I add Tamari sauce an/or Parmesan cheese or sometimes I have Kung pao sauce.

Either way if I put enough spices in it I can eat a a really big bowl and I love it.

red onions, and italian herbs. Powdered sage and powdered garlic (yes, I'm a garlic fiend), act as a thickener as well as spices, along with oregano and whatever else is in the Italian seasoning shaker.

I also use a lot of thinly sliced red cabbage in our salads. Nice color boost and crunchy!

Sesame oil will turn it into a wonderland of flavor.