Almond and Olive Faux Bulgur Salad

Ingrédients

• 1 large cauliflower head
• 1 1/2 cup raw almonds (chopped)
• 1 cup fresh parsley (chopped)
• 1/4 cup finely chopped red onion
• 2 cloves garlic (minced)
• 3/4 cup sliced Kalamata olives
• 3/4 cup sliced green olives
• 1/4 cup raisins
• 1/2 cup dried prunes (chopped (about 10))
• 1/4 cup dried apricots (chopped (about 10))
• the juice of 2 limes (about 1/4 cup)
• 1/4 cup avocado oil (or extra-virgin olive oil)
• 1/2 tsp Himalayan salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp garam masala
• 1/4 tsp pure Ceylon cinnamon
• Generous grating fresh nutmeg

Préparation

1. 1

   Cut the cauliflower into little florets and add to the bowl of your food processor. Process on pulse until your cauliflower has the texture of very fine gravel. Transfer to a large mixing bowl.

2. 2

   Add your almonds to the food processor and again, process until you get fine gravel. Add that to the cauliflower.

3. 3

   Throw in the rest of the ingredients and toss gently until fully combined.

4. 4

   If time permits, let your salad sit in the refrigerator for a couple of hours to allow for flavors to fully develop (but there’s no need to, really… you CAN dig in right away if you’re that hungry!)

5. 5

   This salad will keep in the refrigerator for 5-6 days.