@jeffmarc and @soli

I just wanted to add that the highest amount of sulforaphane is actually in broccoli sprouts - about 100 times more and that all cruciferous vegetables have sulforaphane - not only broccoli.
Yes, broccoli has more than the rest but if one hates broccoli other excellent contenders are :

Brussels Sprouts
Kale
Cabbage (both red and white)
Cauliflower
Bok Choy
Watercress & Arugula (Rocket)

We love all of them, except perhaps kale.

The easiest way is actually to just add handful of broccoli sprouts in a salad lol - one will get much more of active substance and avoid eating broccoli.

Also - VERY important :
Sulforaphane is highly bioavailable and quickly enters your bloodstream within 1 to 3 hours. BUT - It is formed when the precursor glucoraphanin mixes with the enzyme myrosinase. To maximize absorption, vegetables must be eaten RAW or lightly steamed, as heat destroys myrosinase !!!

So if you roast broccoli you have to ADD enzymes back ! Easy fix - sprinkle mustard seeds on top of broccoli since they contain high level of myrosinase. That is why good broccoli supplements always contain added enzymes.