Instructions: Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour over enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss until evenly coated.

Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil in bowl on top. Bake, turning once, until caramelized on edges and tender, about 25-30 minutes. Serve warm or at room temperature as a side dish. You may also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

ROASTED CHICKEN with COUSCOUS STUFFING
1 cup couscous
1(15 ounce) can lower-sodium chicken broth, divided 1 (4 pound)

chicken, cut into 8 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crumbled dried sage

Preheat the oven to 400 degrees.

Spread couscous in a roasting pan large enough to hold chicken pieces in a single layer without crowding. Pour 1 cup of broth over couscous and top with chicken pieces and sprinkle with salt and pepper and sage. Place in the oven 35 to 40 minutes or until chicken is cooked through (bone-in parts should be 165 to 179 degrees) Remove chicken from pan and pour remaining broth over the couscous, it will be quite soupy, but will absorb the broth as it sits, stir occasionally as you plate the rest of the dinner, in about 5 minutes, the couscous will be ready to serve, it should be tender and somewhat "wetter" then stove-top couscous.

Makes 4 servings.

Trim and wash several beets, cut in half (or in quarters if large) place cut-side down on foil and enclose in a loose package, roast in oven with the chicken until theyre tender when pricked with a fork, remove foil, and when cool enough slip skins off with fingers or paring knife, cut into wedges to serve.

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