Rinse your broccoli and cabbage thoroughly under running water, then set in towels to drain the excess moisture.
Bring a large pot of water to the boil. Once boiling, add in the entire broccoli head, holding it with the stem facing up, as shown in the pictures.
Allow broccoli to boil for just 2-3 minutes (we want it bright green, and tender crisp), then immediately drain water and set broccoli on towels to dry and let it cool.
Meanwhile, cut out and discard the core, then very thinly slice your cabbage into strips and set aside in a large bowl.
I use a mandoline for this step, but a sharp knife works too!
Sprinkle sliced cabbage with a tiny bit of sea salt, which helps it to soften a bit.
Once the broccoli has cooled enough to handle, use a sharp chef's knife and carefully separate the florets making downward cuts from the stem. Slice the large florets into nice, bite-sized pieces as shown.
Add your chopped broccoli into your bowl with the cabbage.
In a small mixing bowl, add all dressing ingredients and whisk until well combined.
Sprinkle parmesan cheese over the cabbage and broccoli then drizzle with your homemade Caesar dressing.
Gently toss until everything is evenly coated with the dressing.
Taste test, then season with sea salt and freshly cracked black pepper, if desired.
Let your salad sit at room temperature, or the fridge for 10 minutes or so, before serving, so the flavors combine.
Garnish salad with additional shaved Parmesan and serve with your perfectly cooked hard boiled eggs if desired.
