By Chef Ella Murphy
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
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.