Cauliflower and broccoli are classified as brassicas, also known as the cruciferous family of vegetables. These vegetables originated on the East Coast of the Mediterranean during the Roman period, with cauliflower being developed in the 15th century and broccoli one hundred years later in Italy (Manchali, Murthy, & Patil, 2011). Originally, broccoli was named "italica," and cauliflower, resembling a bunch of grapes, was known as "botrytis." Due to their abundance of beneficial compounds, cruciferous vegetables are often recommended in naturopathic and functional medicine therapies (Hodges & Minich, 2015). The constituents that make this family of vegetables so beneficial include, but are not limited to, protein, carbohydrates, iron, calcium, selenium, copper, manganese, vitamin C, and fiber. It is also noteworthy that the negligible amount of fat makes these vegetables important components of a low-fat and heart-friendly diet (Manchali, Murthy, & Patil, 2011).