1 medium cauliflower
½ cup chopped celery
¼ cup chopped Castelvatrano olives
¼ cup finely chopped red onion
¼ cup chopped Parsley
1 cup cashews soaked in water for 1 hour then rinsed and drained
¼ cup water
¼ cup avocado oil
1 Tablespoon Dijon mustard
½ Tablespoon lemon juice
½ Tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon black pepper
Chop cauliflower into bite-sized pieces and place in a bowl with celery, onions, olives and parsley.
Make dressing by placing all dressing ingredients into a food processor or high speed blender and process until smooth.
Pour dressing over salad ingredients and toss until everything is well coated.
Add additional salt and pepper if desired.
Refrigerate for several hours and then serve.
Salad lasts 3 days refrigerated.