By Constance Smith 

When autumn rolls around, I get so excited because it is my favorite season of flavor. Coffee, apple, pumpkin, spices – there are just so many things to love about it! Here are two great recipes to enjoy some of those flavors of fall. 

Roasted Cauliflower with Bacon and Apple 

Scrumptious roasted cauliflower sprinkled with bacon and apple slices makes for a side dish that will make you forget all about the entreé!  

Ingredients: 

1 head cauliflower, cut into florets 

2 Tb. balsamic vinegar 

5 slices bacon, cut into 1/2–inch strips 

3 Granny Smith apples, cored and sliced 

1/2 tsp. sea salt 

1/2 tsp. freshly ground black pepper 

Instructions: 

1. To begin, place the cauliflower florets in a bowl. Drizzle with the balsamic vinegar and toss or stir to coat. 
2. Let the cauliflower rest for about 30 minutes for the vinegar to soak in. 
3. Meanwhile, preheat oven to 400 degrees. 
4. Spread the cauliflower florets on a rimmed baking sheet lined with parchment paper. 
5. Arrange the bacon pieces and apple slices all over the top of the florets. 
6. Sprinkle with the salt and pepper. 
7. Cover the pan with a second sheet of parchment paper. 
8. Bake for 40 minutes. 
9. Turn the cauliflower mixture over with a spatula. 
10. Bake uncovered for an additional 15 minutes or until the cauliflower is tender and the bacon is browned. 

Pumpkin Roll Cake 

This Pumpkin Roll Cake with cream cheese filling is our family’s favorite autumn dessert. It will soon be your family’s favorite too! 

Ingredients: 

For The Cake 

3/4 cup all-purpose flour 

1/2 tsp. baking powder 

1/2 tsp. baking soda 

1/2 tsp. cinnamon 

1/2 tsp. nutmeg 

1/4 tsp. cloves 

1/4 tsp. salt 

3 eggs 

1 cup sugar 

2/3 cup solid-packed canned pumpkin 

1/4 cup very finely chopped pecans 

1/4 cup powdered sugar, for dusting and rolling 

For The Filling 

8 oz. cream cheese, room temperature 

6 Tb. unsalted butter, room temperature 

1 cup powdered sugar, sifted 

1 tsp. vanilla extract 

Instructions: 

1. To begin, preheat oven to 375 degrees. 
2. Grease a 10x15x1–inch bar pan (jelly roll pan). Line it with parchment paper and grease the parchment paper, as well. Set it aside for now. 
3. In a bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set it aside. 
4. In a mixing bowl, beat the eggs, pumpkin and sugar until smooth. 
5. Add in the dry mixture and stir to combine. Be sure to scrape the bowl with a rubber spatula to get everything well combined. 
6. Spread the batter evenly in the pan. Using an offset spatula is handy for this. 
7. Bake for 15-16 minutes or until the cake springs back when it is touched in the center. 
8. When the cake is almost done baking, lay a tea towel (linen, non-fuzzy) on your counter or table. Generously dust it with powdered sugar. 
9. When the cake is done baking, carefully turn it out onto the dusted towel. Remove the parchment paper and discard it. 
10. Carefully, starting at one end of the cake, roll the cake and towel together until you have completely rolled it up. Place the roll on a cooling rack and let it cool completely. 
11. When the cake is cooled, prepare the filling. 
12. In a mixing bowl, beat together the cream cheese and butter until they are fluffy.  
13. Add in the powdered sugar and mix to combine.  
14. Stir in the vanilla. 
15. Carefully unroll the cake. Don’t force it completely flat if it is stubborn. You just need it all the way open.
16. Spread the cream cheese filling all over the cake, edge to edge. 
17. Sprinkle the finely chopped pecans all over the filling. 
18. Gently roll the cake back up, this time leaving the towel behind. 
19. Transfer the cake roll to a platter, placing it seam side down. 
20. Cover the cake with plastic wrap and refrigerate for a few hours to set up. 
21. To serve, cut it into slices with a sharp knife.