Why cauliflower: Vegetables from the brassica or cruciferous family, including cauliflower, are the richest source of a sulfur-containing compound called glucosinolate, which generates metabolites with DNA-protective properties. A number of studies have linked a high consumption of brassica veggies to a reduced risk of lung, stomach, breast, colon and prostate cancers. Cutting your cauliflower into small pieces to release the activating enzyme and enjoying it lightly steamed or raw will help protect the delicate nutrients and provide the best access to those cancer-fighting compounds.
How to: Whip up a cauliflower couscous by pulsing 1/4 head of cauliflower in a food processor until it forms a granular consistency. Lightly steam the cauliflower, along with 2 cups spinach, in a covered pan with 2 tablespoons water for 2 minutes. Mix together 3 tablespoons each balsamic vinegar and olive oil, along with 1 teaspoon each Dijon mustard and honey. Mix together the cauliflower, spinach, 1 cup cooked whole wheat Israeli couscous (prepared according to package directions), 3 diced figs, 1 oz sliced toasted almonds and 1 oz crumbled chèvre. It makes a deliciously light supper, and leftovers keep well in the fridge. Serves 4.