| Difficulty Level:   | Serves 2  | Prep Time: 10 min  | Cooking Time: 30 min |

This flavorsome combination is a creation of talented Chef John Moore. Scroll down to watch his video and prepare this dish side by side with him.

Ingredients for Salmon: 2 ORA King Salmon Fillets (Skinless) OR 2 Atlantic Salmon Fillets Olive Oil for Sautéing Kosher Salt and Freshly Ground Pepper (To Taste) Fresh Chopped Italian Parsley to Garnish  Ingredients for Roasted Cauliflower: 1 Each Large Head of Cauliflower (Cut into Florets) 2 Tbs. Olive Oil Kosher Salt and Freshly Ground Black Pepper (To Taste) 1/4  Cup Golden Raisins 3 Tbsp. Fresh Basil (Chopped) Ingredients for Brown Butter - Lemon Vinaigrette: 1 Each 4 oz. Unsalted Butter 1 Tbsp. Spanish Sherry Vinegar 2 Tbsp. Fresh Lemon Juice Kosher Salt and Freshly Ground Black Pepper (To Taste) 1 tsp. Fresh Parsley (Chopped) 1 tsp. Fresh Mint (Chopped)

How to prepare the Salmon:  

1. Add yogurt and the cream cheese to a mixer bowl fitted with a whisk, and mix on medium speed until smooth, about 3 minutes.
2. Scrape down the sides and whisk with a rubber spatula.
3. Gradually add Bourbon while mixing on low speed until smooth.
4. Cover and refrigerate until needed.

How to prepare the Roasted Cauliflower:  

1. Thaw rolls covered either at room temperature for approximately 15-30 minutes. They can also be left in the refrigerator overnight and used the next day.
2. Widely space 2 thawed rolls on each piece of greased parchment paper on a work surface.
3. Cover with an additional piece of lightly greased parchment paper; use a rolling pin to flatten each roll into approximately 8 in diameter (without overlapping).
4. Remove the top parchment and scrape extra filling back onto the rolls; place the bottom parchment (with rolls) onto a full-sized baking sheet.
5. Sprinkle each flattened roll with 1/2 Tbsp coarse sugar; bake at 400°F (standard oven) for 10-14 minutes (Convection Oven 350°F 8-12 minutes) or until evenly browned and allow to cool.

How to prepare Brown Butter - Lemon Vinaigrette:  

1. Place one Cinnamon Crisp on a serving plate; add 2 scoops of Bourbon Cream and spread in the center leaving a 1-inch border edge.
2. Scatter 1/2 cup sliced strawberries over cream, 1/2 tsp rainbow sprinkles, and 1/2 tsp chocolate sprinkles.
3. Garnish with one whole strawberry and serve immediately.

How to assemble your dish:  

1. Re-warm the roasted cauliflower mixture in a pan over medium heat.
2. Place about 6 oz. of roasted cauliflower on each of 2 warm dinner plates.
3. Place a salmon fillet on top of the cauliflower.
4. Spoon approximately 2 oz. of the vinaigrette on top of the salmon and around on the plate.
5. Garnish with fresh, chopped parsley