Almond and Olive Faux Bulgur Salad

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cut 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. 2Add your almonds to the food processor and again, process until you get fine gravel. Add that to the cauliflower.
3. 3Throw in the rest of the ingredients and toss gently until fully combined.
4. 4If 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. 5This salad will keep in the refrigerator for 5-6 days.