In autumn I love to eat food that is deep red, orange and yellow in colour to match the trees turning colour outside. These colours always feel so hearty and delicious mixing deep wintery flavours with mild summer sweetness. I eat lots of salads in the summer, and this dish is the perfect way to welcome in the new colder season, as it’s still a salad but served warm; perfect for autumn days before the cold of winter really sets in.
Warm Rainbow Cauliflower, Toasted Nut & Tahini Salad
Autumn is a great time of year for warm salads. It’s not very warm outside, but it’s also not too cold yet. Leafy summer salads don’t appeal, but neither does hot stews, so this salad is the perfect gateway between the seasons. This warm salad is especially autumnal with the beautiful green and purple cauliflower. I love roasted cauliflower, as you will have read in a previous post, as it reminds me of the exceptionally tasty, but not so healthy deep-fried cauliflower I grew up with in my Mama’s very Middle Eastern kitchen. Roasting gives you all the flavour and texture, but it supremely better for your health.