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This salad features a refreshing mix of cauliflower, scallions, chopped nuts, dried fruit, and an easy orange vinaigrette. Delicious with either fresh or frozen cauliflower. This is a great salad to prepare in advance.
1 medium cauliflower, fresh or frozen, or use 16 ounces Heaven & Earth Riced Cauliflower and skip to step 3
5 scallions, chopped
1/2 cup roasted cashews, coarsely chopped
1/2 cup Gefen Dried Cranberries
8 dried apricots, coarsely chopped
a little chopped parsley (optional)
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/3 cup freshly squeezed orange juice
3/4 teaspoon salt
1 tablespoon mustard
1 tablespoon silan (date honey) such as Heaven & Earth Date Syrup
3/4 cup Gefen Olive Oil
If using fresh cauliflower, blanch it in boiling water for 10 minutes. If using frozen cauliflower, no precooking is required.
Chop cauliflower with a sharp knife to form a crumbly mass. Alternately, put it in the food processor and process with short pulses to achieve a bulgur-like texture.
Add all vinaigrette ingredients, excluding olive oil, to a food processor and process until smooth. Add olive oil and gradually blend until incorporated.
Toss salad with vinaigrette. The salad can be refrigerated for up to 24 hours.
Combine cauliflower with scallions, cashews, cranberries, apricots, and parsley, if using.
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