With the weather transitioning into that fall-like feeling, people are getting all geared up to make pumpkin spice everything and apple everything. Meanwhile I’m over here like, cauliflower and brussels sprouts all day, err’ day! I have embraced the cooler temps by making one or both of these veggies every day for the past week or so, and it’s safe to say that in that time, I’ve made more cauliflower than I did all summer long. I’m about as revved up for cauliflower as one can possibly be, and I’m especially excited to share some of these fantastic new recipes with you.
I’m doubly excited about this particular recipe because it is my new lunchtime love. It makes a nice sized batch and stores beautifully making it simply perfect for lunches throughout the week. It is fairly quick and easy to make and although there is pasta in it, this is nothing like your typical pasta salad. This has plenty of veggies to satisfy even your hangriest moments, and fun flavor play between the sweet-tart vinaigrette, slightly sharp red onion, and creamy feta. I ate this first batch almost entirely by myself (and didn’t really want to share), and I’m still sad it is gone. I will probably make another batch this weekend for next week’s lunches.