for the salad:
1 large cauliflower, leaves removed
250g grape or cherry tomatoes, sliced
1.5 cups fresh parsley, minced
200g cups finely chopped celery
3/4 cup cilantro, minced
2-4 green onions, thinly sliced (about 1/2 cup or more)
2 tablespoons hulled hemp seeds
for the dressing:
80ml cup red wine vinegar
30ml tablespoons flax seed oil (or extra virgin olive oil)
5ml teaspoon pure maple syrup (or other liquid sweetener)
a pinch of salt
If using a food processor, use the grater blade attachment. Drop cauliflower florets into the machine to grate. If using a box grater, quarter the cauliflower and grate each piece until just the stem is left. Scoop into a large bowl. Discard leftover stem pieces.
Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl.
Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavours can develop a bit more. Just before serving, sprinkle with hemp seeds for added protein.
Salad will keep in a container for a couple days (possibly longer) in the fridge.