Almond and Olive Faux Bulgur Salad

Ingredients

• 1 largecauliflower
• 210 g (1 1/2 cups)raw almonds, chopped
• 60 g (1 cup)fresh parsley, chopped
• 40 g (1/4 cup)red onion, finely chopped
• 2 clovesgarlic, minced
• 110 g (3/4 cup)Kalamata olives, sliced
• 110 g (3/4 cup)green olives, sliced
• 40 g (1/4 cup)raisins
• 85 g (1/2 cup; about 10)dried prunes, chopped
• 40 g (1/4 cup; about 10)dried apricots, chopped
• 60 ml (about 1/4 cup)lime juice, from 2 limes
• 60 ml (1/4 cup)avocado oil or extra-virgin olive oil
• 1/2 tspHimalayan salt
• 1/2 tspfreshly cracked black pepper
• 1/2 tspgaram masala
• 1/4 tsppure Ceylon cinnamon
• A generous gratingfresh nutmeg

Instructions

1. 1

   Pulse cauliflower

   Cut the cauliflower into small florets and put them in a food processor. Pulse until the pieces resemble very fine gravel, then transfer to a large mixing bowl.

2. 2

   Pulse almonds

   Put the almonds in the food processor and pulse until they have a fine, gravel-like texture. Add them to the cauliflower.

3. 3

   Combine ingredients

   Add all the remaining ingredients and toss gently until evenly combined.

4. 4

   Chill if possible

   If you have time, refrigerate the salad for a couple of hours so the flavours can develop. It can also be eaten straight away.

5. 5

   Keep refrigerated

   Store the salad in the refrigerator, where it will keep for 5–6 days.

What is faux bulgur salad?

Bulgur salad is associated with dishes such as tabbouleh, where the grain is combined with herbs and a bright dressing. This version takes a different route: finely pulsed cauliflower stands in for the bulgur, while almonds add crunch and substance.

Olives, dried fruit, lime and warm spices give this salad its distinctive mix of salty, sweet and tangy flavours. It is served cold and works well as a make-ahead side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 10g protein, 43g carbs, 33g fat.

The almonds and oil contribute much of the fat and energy, while cauliflower and the dried fruit provide carbohydrates; almonds also supply most of the protein. Pair a serving with a lean protein and extra fresh vegetables for a more balanced plate.

The cauliflower texture

Pulse the florets in short bursts until they look like very fine gravel. This gives the salad a grain-like texture without turning the cauliflower into a paste.

Dry florets are easier to process evenly, so shake off excess water after washing and let them dry before chopping.

Almonds for crunch

Process the almonds separately from the cauliflower so you can control their texture. Stop when they are finely chopped, before they become a meal or start clumping.

The almonds bring a substantial crunch against the soft dried fruit and finely cut vegetables. If your processor is small, work in batches.

Balancing the flavours

Salty olives: Kalamata and green olives give the salad its savoury edge. Slicing them helps distribute their flavour through each serving.

Sweet fruit: Raisins, prunes and apricots add chewy sweetness, which contrasts with the olives and lime. Chop the larger dried fruit into small pieces for more even bites.

Warm spices: Garam masala, cinnamon and nutmeg add fragrant warmth. Toss gently so they are spread through the salad rather than concentrated in one spot.

Lime and resting time

Lime juice and oil form a simple dressing that coats the cauliflower and other ingredients. Toss thoroughly, taking care not to crush the finer pieces.

A couple of hours in the refrigerator gives the flavours time to mingle, but resting is optional. The salad is ready to eat as soon as it is combined.

Serving ideas

Serve it as a side with grilled vegetables, fish or chicken, or put it alongside other salads for a cold meal. Its mix of textures also makes it a useful addition to a picnic or packed lunch.

For a more substantial plate, pair it with a protein-rich main and a simply prepared vegetable. The olives are already salty, so taste before adding any extra salt at the table.

Recipe notes & tips

• Pulse the cauliflower in short bursts and check its texture often to avoid making a purée.
• Chop the almonds separately so they stay distinct from the cauliflower.
• Cut the prunes and apricots into small pieces for better distribution.
• Toss gently after adding the dressing to keep the finely processed ingredients from becoming compacted.
• Taste before adding extra salt, as both types of olives are salty.
• Chill the salad for a couple of hours if convenient, but serve it straight away if needed.

Variations

• Fresh herbs: Add chopped mint alongside the parsley for a brighter herbal note.
• Citrus swap: Use lemon juice instead of lime for a slightly different tang.
• Nut change: Replace the almonds with chopped walnuts for a different crunch.
• Fruit balance: Reduce the prunes or apricots if you prefer a less sweet salad.
• Olive choice: Use one type of olive if that is what you have available.
• Spice adjustment: Add a little more garam masala for a stronger warm-spice flavour.

Common mistakes to avoid

• Over-processing cauliflower: It can turn wet and pasty; pulse briefly and stop at a fine, gravel-like texture.
• Over-processing almonds: They can become a paste; stop as soon as they are finely chopped.
• Large fruit pieces: They can dominate a bite; chop prunes and apricots into small pieces.
• Adding salt too soon: The olives bring plenty of saltiness; taste the finished salad before seasoning further.
• Skipping the toss: Ingredients may remain unevenly distributed; gently mix until the oil, lime and spices coat the salad.

How to store

Refrigerate in a covered container for 5–6 days. This salad is served cold, so no reheating is needed; toss it gently before serving if the dressing has settled.

Frequently asked questions