Servings: 4

3 c cauliflower, pulsed in food processor 3 c cauliflower, pulsed in food processor
½ c sunflower seeds soaked for 4 hours, drained then pulsed in food processor ½ c sunflower seeds soaked for 4 hours, drained then pulsed in food processor
1 c diced celery 1 c diced celery
1 c shredded carrots 1 c shredded carrots
½ c scallions or 2 T diced red onion or shallot ½ c scallions or 2 T diced red onion or shallot
½ c nutritional yeast ½ c nutritional yeast
2 t dried sage 2 t dried sage
1 T dried dill 1 T dried dill
1 T dried parsley 1 T dried parsley
½ t garlic powder ½ t garlic powder
¼ t turmeric ¼ t turmeric
4 T tahini 4 T tahini
4 T yellow mustard 4 T yellow mustard
2 T Dijon mustard 2 T Dijon mustard
4 T relish 4 T relish
1 T chia seeds or golden flax meal 1 T chia seeds or golden flax meal
1 t black salt (or sea salt) 1 t black salt (or sea salt)
½ -1 t black pepper ½ to 1 t black pepper
½ c water ½ c water

Pulse the cauliflower in processor and set aside in large mixing bowl.
Pulse the sunflower seeds, and add to the cauliflower.
Add the celery, carrots and scallions and nutritional yeast and spices (not the salt or pepper).
In a small bowl add the tahini, mustard, relish, chia seeds, salt and pepper along with ½ c water. Whisk well and pour over the veggies.
Taste and adjust seasonings. Allow mixture to chill for an hour before serving.
Garnish with paprika if desired.