Flavors of Fall

As if on cue, the rich flavors of the season start to emerge long before the first day of fall. Without question, the quintessential flavor of fall is, none other than, pumpkin spice. While pumpkin spice itself is a blend of warming spices, including cinnamon, nutmeg and cloves, it doesn't actually contain any pumpkin. Regardless, pumpkin spice is a fan favorite, making its mark on everything from cereal and cocoa to ice cream and, even whipped topping.

If you're craving the taste of pumpkin, here's one of our favorite fall recipes. I make these muffins on repeat every fall, because they're as easy as they are delicious!

Pumpkin Muffins

1 (15 oz) can of pumpkin puree

1 (15.25 0z) box ox spice cake mix

1-2 c. of mini semi sweet chocolate chips

Mix pumpkin puree & spice cake mix. Fold in chocolate chips by hand. Bake in a muffin tin at 350 degrees for 16-19 minutes, following the instructions on the box of spice cake mix. Let cool and enjoy!

While pumpkin is definitely having a moment, there is another, less celebrated flavor of the fall harvest...cauliflower. The savory richness of this cruciferous vegetable may be a stretch for most people; especially when compared to the beloved pumpkin spice. Yet, there is a rustic, cozy feel that accompanies cauliflower dishes.

Here are two of my 'tried & true' cauliflower recipes that I make throughout the season, when the cool fall temperatures call for a hearty dish.

Cauliflower Macaroni & Cheese (aka: Cauli-Mac)

1 box of pasta 1 head of cauliflower (1.5-2 lbs)

1 onion, chopped 2 T olive oil

2 c. sour cream 3 c. shredded sharp cheddar

1/3 c. milk salt & pepper

2 pieces of bread parsley

Preheat oven to 400 degrees. Cook pasta according to package. Add fresh cauliflower to boiling pasta water for the last 3 minutes of cook time. Drain the pasta and cauliflower mixture. In the empty pot, warm 1 T of olive oil with salt and pepper. Saute onion. Mix in cheese, sour cream and milk. Blend on warm heat until thoroughly melted. Add pasta and cauliflower to cheese mixture in pot. Transfer to 9x13 baking dish. *Bonus - blend 2 piece of bread in food processor. Mix with a T of olive oil. Sprink over top of mac & cheese. Top with parsley, salt & pepper. Bake for 15-20 minutes.

Roasted Cauliflower Soup

3 lbs cauliflower, cut into florets 1 onion, sliced

4 garlic cloves 2 cans (14.5 oz) chicken broth

2 T. olive oil 1 c. water

1 t. thyme 1 bay leaf

1 c. half & half

Preheat oven to 400. In large roasting pan, toss cauliflower florets, onion and garlic in olive oil. Roast in oven for 30. Toss vegetables at 15 minutes. In large soup pot, combine the roasted mixture with broth, water, thyme and bay leaf. Cover pot with a lid. Bring to a boil. Reduce heat and simmer cover for 20 minutes. Remove bay leaf. Using a blender, puree mixture in soup pot. Return pureed soup to pot. Stir half & half into the soup. Salt and pepper to taste.

~ It's fun to experiment with different colors of cauliflower, such as purple and orange.

As we usher in fall, these recipes may help you set the stage as you set your table this season.