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Cauliflower Salad with Dates & Pistachios

Cauliflower Salad with Dates & Pistachios

1-bowl, 10-minute lemony chopped cauliflower salad with dates and herbs! A fresh, simple, nourishing, easy side.

Prep: 10 min
Total: 10 min
6 servings

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. 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.

Nutrition Facts

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