Using a mandoline, thinly slice the cauliflower, apple and fennel bulbs, using the v-blade. I use rubber gloves when doing this to ensure I don't slice off my fingers. Place in large bowl. The cauliflower will fall apart while you're slicing it, that's okay (I roasted these leftover pieces for dinner).
Chop the parsley and throw into bowl.
Slice the pomegranate in half and place in a bowl of cold water. While pom is emersed, remove the seeds right into the water. Pour the water and the seeds into a colander. Toss seeds into the salad.
To make the vinaigrette, whisk the lemon and the miso paste first until miso dissolves, then add the vinegar, maple syrup, salt and oil. Whisk until well combined.
Toss salad with dressing. Serve topped with pistachios.