1/2small headcauliflowerabout 12 oz. or 1/2 a head, trimmed and cut into chunks
2tbsp.olive oil
2tbsp.white wine vinegar
1tsp.honey
3/4tsp.ground cumin
1/8tsp.Freshly ground pepper
6largelarge green olivespitted and chopped
1/3cupchopped flat leaf parsley
Instructions
Bring the water and salt to a boil in a small saucepan. Remove from the heat and stir in the bulgur; cover and let stand 15 minutes.
Meanwhile, bring the orange juice to a simmer in another small saucepan. Remove from the heat and add the raisins. Cover and let stand until cool.
Place the cauliflower in a food processor and pulse until finely chopped (be careful not to over process, you don't want it pureed).
Whisk together the oil, vinegar, honey, cumin and pepper in a large bowl. Add the bulgur and the raisin mixture and stir to combine; stir in the olives and parsley. You can serve the salad at once or cover and refrigerate it for up to 3 days.