1 and 1/2 pounds (680 grams) chicken cutlets (9 cutlets, pounded thin)

2–3 tablespoons Tuscanini Olive Oil

salt, to taste

pepper, to taste

onion powder, to taste

garlic powder, to taste

5 cups Beleaves Frozen Cauliflower Florets, rinsed and mostly thawed, cut into small pieces

7 dried apricots, cut into thin strips

2 shallots, finely diced

4 stalks celery, thinly sliced

handful dried cranberries, preferably naturally sweetened

1/4 cup Tonnelli Avocado Oil (or other neutral- tasting oil)

3/4 teaspoon salt, or to taste

black pepper, to taste

1 full tablespoon Gefen Honey

1 full tablespoon rice vinegar, or other mild vinegar of your choice

3 tablespoons orange juice, preferably fresh

3/4 tablespoon fresh lemon juice or Tuscanini Lemon Juice