Cauliflower has come a long way from just sitting on a veggie tray. These cruciferous vegetables contain properties that may help ward off certain cancers. They also are excellent sources of vitamin C and fiber.

Boiling can make cauliflower watery because it already contains a lot of water. Sauteing works well, but perhaps the best choice is roasting, which brings out cauliflower's sweet flavor.

To roast, preheat the oven to 400 degrees. Place florets on a baking sheet, drizzle with olive oil and sprinkle with a few pinches of kosher or sea salt; toss to coat. Roast about 20 to 25 minutes or until the florets are slightly golden.

> Sauteed Cauliflower With Israeli Couscous

1 1/2 cups Israeli (pearl) couscous

1 tablespoon olive oil

4 cups cauliflower florets

1 small shallot, peeled, sliced

Sea salt and freshly ground black pepper to taste

Pinch of cinnamon, optional

1/4 cup dried tart cherries or golden raisins

1 tablespoon red wine vinegar

1/4 cup chopped parsley or snipped chives

Cook the couscous according to package directions until just tender. Drain if needed; set aside.

In a large skillet, heat the olive oil. Add the cauliflower and shallots and saute about 5 minutes, until slightly browned. Season with salt and pepper and cinnamon, if using. Add the cherries and saute about 2 minutes. Stir in the cooked couscous and red wine vinegar. Taste and adjust seasoning if needed. Sprinkle with chopped parsley or chives and serve hot.

Adapted from Food Network magazine.

Per serving: 110 calories (21 percent from fat), 3g fat (no saturated fat), 19g carbohydrates, 3g protein, 67mg sodium, no cholesterol, 3g fiber.