In a large bowl, mix all the marinade dressing ingredients. Set aside.

Blanch the broccoli and cauliflower. Take a medium saucepan/pot and fill with water, enough to cover the broccoli and cauliflower later. Add salt and take it to a boil. Reduce the heat and lower the veggies into the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs and place them into ice-cold water. Once cooled drain and pat dry with a towel.

Add all the vegetables into the bowl with the marinade and stir to combine until all the veggies are covered in the vegetable marinade.

Transfer to the fridge for 2-3 hours.

Garnish with fresh parsley when serving.