1 medium head of cauliflower
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 cups chopped purple cabbage
1 bunch scallions, white and green parts sliced thin
2 large stalks celery, diced
1/3 cup chopped pistachios
1/2 cup chopped fresh parsley
1 1/2 cups frozen green peas
1/4 cup olive oil
1 lime, zested and juiced
1 clove garlic
1 small shallot, thinly sliced
Prep the cauliflower. Use a sharp knife to cut cauliflower in half. Trim off leaves and wash well. Pat dry and then "shave" cauliflower by making super thin slices. You can also use the shredding disc of your food processor for this task. Place shaved cauliflower in a large bowl, sprinkle with salt and pepper and set aside.
Make the dressing: Add olive oil to small bowl. Thinly slice shallot and chop any large pieces, then add to the bowl. Use a microplane grater to zest the lime over the bowl and then juice of the lime over the bowl. Zest the garlic clove into the bowl. Use a whisk to mix well. Alternately, place all ingredients in glass jar with tight fitting lid and shake vigorously. Set dressing aside so shallots will soften while you get the rest of the salad ready.
To the bowl with the cauliflower, add roughly chopped cabbage, sliced scallions, diced celery, chopped pistachios, chopped fresh parsley, & peas.
Toss salad together, add dressing and mix well. Serve at room temperature or refrigerate and serve cold.