Winter Salad w/Roasted Cauliflower Pomegranates & Arancini

I love arancini and this is a perfect recipe for holiday entertaining!
There are endless possibilities for what people use to stuff arancini. They are Italian/Sicilian in origin, and traditionally stuffed with meat, marinara, mozzarella and peas. Because of their popularity, now you can find them stuffed with anything from asian stir fry veggies to bacon!
1 head cauliflower, cored and cut into bite-size florets
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 box Lundberg Farms Gouda & Mozarella Arancini
6 cups baby spinach or other salad greens
1/2 cup homemade or store bought vinaigrette dressing of your choice
1 cup pomegranate arils
4 ounces gouda cheese, cut into bite sized pieces
Preheat oven to 400°. In a large bowl, toss the cauliflower, olive oil, salad and pepper. Spread onto a baking sheet in a single layer. Roast for 45 minutes, tossing midway, until tender and pieces are starting to turn dark brown in spots. Remove from oven and set aside.
Increase oven heat to 450° Fahrenheit and bake arancini according to package directions.
Toss salad greens and vinaigrette in a large serving bowl.
Add roasted cauliflower, pomegranates, gouda cheese and arancini on top of greens and serve.