CAULIFLOWER /BROCCOLI WITH VINAIGRETTE Serves about 4

1 pound or more broccoli and caulifower cut into florets

Dressing:
2 cloves garlic, mashed
2 Tbsp lemon juice
2 Tbsp rice vinegar
1 tsp. Dijon mustard (I use whole grain mustard with great results)
1/2 tsp. honey or agave nectar
1/4 cup olive oil
red pepper flakes as much as you like
salt and pepper to taste

In a pot of boiling salted water, cook the broccoli and cauliflower for about 5 minutes til crisp tender. Drain well into a colander. Spread onto paper towels to dry further.While veggies are cooking prepare the dressing by whisking together all ingredients except olive oil, red pepper flakes and salt and pepper.When completely mixed add the olive oil and whisk again til emulsified.While veggies are still warm, pour the dressing over them, mix gently and sprinkle with red pepper flakes. Adjust seasoning.

Serve within 30 minutes at room temperature.