Ingredients For the salad: 2 heads cauliflower ½ cup roasted cashews ⅓ cup apricots, cut into raisin-sized pieces 4 scallions, finely chopped 4 tablespoons parsley, chopped 2 tablespoons cilantro, chopped ¼ tsp red pepper flakes salt pepper For the dressing: 2 tablespoons dates 2 tablespoons olive oil 2 tablespoons water 1 tablespoon rice vinegar 1 tablespoon fresh lemon juice 2 tablespoons orange juice 2 teaspoons grated fresh ginger ½ teaspoon ground cinnamon salt pepper Instructions Preheat the oven to 425 degrees Fahrenheit. Make the cauliflower couscous: coarsely chop the cauliflower florets (some of the stem is fine) and place in a food processor. Process until the texture and consistency of couscous. You may need to do this in two batches. Spread the cauliflower couscous evenly on a baking dish and bake for 15-20 minutes, stirring halfway through. Remove from oven and allow to cool. Make the dressing: add all ingredients into a high speed blender and blend until smooth and creamy. When the cauliflower couscous has cooled, put it in a large mixing bowl, stir in the dressing and the remaining ingredients and serve! You may wish to reserve some of the add-ins to sprinkle on top.