Cinnamon Roasted Cauliflower
1 bag Taylor Farms Diced Cauliflower
2-3 Tbsp olive oil
½ tsp cinnamon
½ tsp sweet paprika
¼ tsp chilli powder
½ tsp garlic powder
½ tsp kosher salt
3 Tbsp pomegranate juice
2 Tbsp red wine vinegar
1 Tbsp honey
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
¼ cup olive oil
Easy Kale Salad
1 bag Taylor Farms Spinach & Kale
1 small fennel bulb, sliced paper thin
½ cup pomegranate seeds
½ cup toasted almonds, roughly chopped
⅓ cup pickled cranberries
Roast the cauliflower
Preheat the oven to 230°C and line a baking sheet with parchment paper.
Place the cauliflower onto the baking sheet, drizzle with the olive oil and spices, toss to combine. Arrange in a single layer and roast for 20 minutes , flipping once until golden brown and caramelised. Remove from the oven to cool.
Prep the dressing
Combine all of the dressing ingredients in a mason jar, secure the lid on tightly and shake until emulsified and thickened. Set aside.
Assemble the salad
Arrange the Taylor Farms Spinach & Kale on a large platter.
Top with the shaved fennel, cinnamon roasted cauliflower, pomegranate seeds, almonds, pickled cranberries and fennel.
This recipe originally appeared on Beard + Bonnet.