By Chef Ella Murphy

October 2021

Serves 2


  • 1 small head cauliflower or 1⁄2 large head
  • 1 tsp Dijon mustard
  • 1⁄4 cup lemon juice
  • 1⁄4 cup olive oil
  • 1 tsp kosher salt
  • 1⁄4 tsp freshly ground black pepper
  • 1⁄2 small red onion
  • 10 firm dates, pitted and chopped
  • 1⁄4 cup green olives, pitted and thinly sliced
  • 2 oz feta, crumbled
  • 1 tbsp za’atar
  • Mediterranean


  • Slice the cauliflower very thinly on a mandolin. (You may need to cut the head down into pieces that will fit the blade, depending on the type of mandolin you have.)
  • In a large bowl whisk together Dijon, lemon juice, olive oil, kosher salt, and black pepper. Add shaved cauliflower and gently toss to coat. Let sit for 5 minutes.
  • To finish the salad, add red onion, dates, green olives, and feta. Top with za’atar and serve.
  • Enjoy!