Preheat the oven to 450°F and line a baking sheet with parchment paper.
Place the florets 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 caramelized. 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 Organic Power Greens on a large platter. Top with the shaved fennel, cinnamon roasted cauliflower, pomegranate arils, almonds, pickled cranberries, and fennel fronds. Serve immediately with crispy potato chip goat cheese rounds if desired.
This recipe originally appeared on Beard + Bonnet.