While I’m not jumping head first into a pumpkin spice latte (there’s a time and a place for that, Fierce friends, and, in my humble opinion, it happens on the first official day of fall), I’ve noticed that the flavors of summer are definitely phasing out. The offerings at the Farmer’s Market are already shifting. The merchandising displays at the grocery store have morphed into shameless autumnal extravaganzas.
With summer coming to a close, I’m thankful that I enjoyed a lion’s share of fresh tomato sauce, summer salads like this cherry tomato couscous number or my summer’s bounty quinoa salad or my farmer’s market carrot salad. I really got the most out of summer.
And I’m also looking forward to the impending butternut squash, cozy sweaters, crisp mornings, juicy apples, hot soups, and even the humble chicken stews.
But that’s a few weeks off yet. Right now, we are in that weird transitional season just before full-blown pumpkin everything. When I made this cauliflower salad the other day, I realized that it’s a great salad year round. You can easily substitute different herbs based on what’s at the store and cauliflower is a year long delight. The roasted and caramelized cauliflower brings a hint of autumn and spice while the lemon and herbs keeps it just a little bit summery.