Moroccan Cauliflower Salad

Yields: 2 large entree salads or 4 side salads

Ingredients

Sweet and Spicy Dressing

• 5 ounces TAO Mango Balsamic Vinegar

• 3 ounces TAO Pizzaiola Classico Olive Oil

• 1/2 head cauliflower, cut into florets 

• 1 tablespoon Moroccan Seasoning Blend 

• 1 cup baby spinach 

• 2 carrots, peeled and thinly sliced 

• 1/2 cup red onion, peeled and sliced

• 1/4 cup parsley, chopped 

• 1/4 cup cilantro, chopped 

• 2 large scallions, chopped 

• 2 tablespoons pomegranate seeds 

• 2 tablespoons pine nuts 

Directions

1. Preheat oven to 400°F. 

2. Combine olive oil and vinegar in a bowl and whisk until combined. 

3. 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. 

4. Layer salad ingredients on plates (spinach, carrots, cauliflower, red onion, parsley, cilantro, scallions, pomegranate, and pine nuts) and drizzle with dressing before serving.