This summer, the beefsteak tomatoes triumphed over heirloom varieties, and I enjoyed the sweeter corn from the coastal farms, celebrating an excellent harvest.
While I savor tomatoes and corn now, I know their season is fading, leading me expectantly into fall and the arrival of cauliflower.
Cauliflower shines in many forms: charred, in adobo, or as a Buffalo wing substitute, but this weekend I’m eager for cauliflower parm.
Melissa Clark’s cauliflower parm, with fried florets in marinara and melted cheese, is a standout, especially served on a toasted hero roll for a unique meal.
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