For the dressing> white balsamic> homemade avocado oil mayo> olive oil> dijon mustard> sea salt> maple syrup or honey> black pepperFor the salad> head of cauliflower> stalks of celery> parsley, chopped> walnuts, toasted and chopped
Cut the head of cauliflower into large florets, and then slice as thinly as possible. Patience is key here! The salad will be much yummier if all of the cauliflower is cut super thin. Add to the bowl with the thinly sliced celery.