Salad Kembang Kol dengan Kurma & Pistachio

Langkah-langkah

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.