Moroccan Cauliflower Salad
Sweet and Spicy Dressing:
5oz. Mango Infused White Balsamic
3oz. Harissa Infused EVOO
1/2 head cauliflower, cut into florets
1 tablespoon Moroccan Seasoning Blend
1 cup baby spinach
2 carrots, peeled and thinly sliced
1/4 cup red onion, peeled and sliced
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
3 scallions, chopped
3 tablespoons pomegranate seeds
2 tablespoons pine nuts
Preheat oven to 400°F.
Combine sweet and spicy dressing ingredients in the salad dressing shaker bottle (following the diagram listed on the side of the bottle). Shake to combine.
Place cauliflower in a large bowl and drizzle with 1/4 cup of the dressing. Season with Moroccan seasoning and toss to coat. Place cauliflower on a baking sheet and roast for 10-12 minutes, or until the cauliflower is tender. Remove from the oven and let cool to room temperature.
Layer salad ingredients on plates (spinach, carrots, cauliflower, red onion, parsley, cilantro, scallions, pomegranate, and pine nuts) and drizzle with dressing before serving.