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Peel the broccoli stem and chop off the dry base. Chop broccoli into small florets and dice the stem if using.
Remove and discard the cauliflower core and leaves and dice the rest into bite-sized pieces.
Toast ½ cup pine nuts or almonds on a dry skillet over med/high heat, tossing frequently until fragrant and golden, then add to the salad bowl along with ¾ cup craisins.
In a small bowl, whisk together ½ cup mayo, 2 Tbsp honey and 2 Tbsp lemon juice. Add dressing to the salad and toss well to combine.