Floating Olive Branch


Sweet and Spicy Dressing:

5 oz. Mango Infused White Balsamic

3 oz. Harissa Infused EVOO


1/2 head cauliflower, cut into florets

1 Tbs. 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 Tbs. pomegranate seeds

2 Tbs. pine nuts


Preheat oven to 400°F.

Combine sweet and spicy dressing ingredients in the salad dressing shaker 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.