Cauliflower Salad with Dates & Pistachios

Ingredients

• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 tsp maple syrup
• 1/2 tsp Dijon mustard
• 1/2 tsp sea salt
• 1 small-medium head cauliflower, leaves and stem removed ((1 small-medium head yields ~5 cups or 450 g sliced))
• 1/3 cup pitted dates, diced into 1/8-1/4 inch pieces ((we used medjool))
• 1/3 cup chopped pistachios ((we used roasted salted // or sub pine nuts))
• 1/3 cup chopped fresh parsley ((or sub fresh cilantro))

Steps

1. 1

   To a large mixing bowl, add lemon zest, lemon juice, olive oil, maple syrup, Dijon mustard, and sea salt. Whisk well to combine.

2. 2

   Next, thinly slice the cauliflower using a mandolin or sharp knife (we like to cut vertically in thin slices, including some of the core — see photo — to help keep the pieces together). Place the thinly sliced cauliflower, dates, chopped pistachios, and parsley into the dressing and toss to combine.

3. 3

   Best when fresh, but leftover salad will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.