From the recipe box
Cauliflower Salad with Dates & Pistachios
Yield6
Prep10 min
Cook—
Total10 min
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Ingredients
0 of 10 gathered
Step by step
Method
3 steps
- 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.