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Working carefully, break cauliflower into large florets and shave as thinly as possible using the 1/16-inch setting on a mandoline slicer. Use a sharp knife to slice any wayward bits. In a large bowl, toss cauliflower with 2 tablespoons lemon juice and several pinches of sea salt. Set aside while you prep remaining ingredients.
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Trim celery and reserve any leaves. Using the mandoline, shave stalks into thin crescents.
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To make the dressing, whisk to combine 2 tablespoons lemon juice, clementine juice, shallot, and a big pinch of sea salt. Vigorously whisk in tahini and honey. Taste, and adjust salt, acid, or sweetness as needed.
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Toss shaved celery, reserved celery leaves, and parsley with prepared cauliflower. Drizzle with 1/4 cup dressing and toss again. Add clementine and pomegranate and toss gently. Salad can be served right away or covered and refrigerated for up to 1 day ahead.
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Before serving, finish with a drizzle of dressing and a pinch of sea salt.