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))

Instructions

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