Instructions

1. Pulse cauliflower florets and stems in a food processor until it resembles small rice grains or large couscous grains (depending on your food processor, you might want to do this in batches).  Note that this does not work very well with frozen cauliflower.
2. Chop dates, parsley, and candied ginger and set aside.  Zest the orange peel with a small zester or box grater and juice the orange.
3. Heat coconut oil in a large frying pan over medium-high heat.  Add cauliflower with salt, cinnamon, turmeric and cumin.  Cook, stirring frequently, until the cauliflower is cooked al dente, about 6-7 minutes.
4. Remove from heat and pour cauliflower into a large bowl.
5. Stir in raisins, dates, ginger, cashews, orange zest and parsley until combined.  Pour orange juice and vinegar over the top and stir to coat.
6. Refrigerate at least 1 hour before serving (this is one of those salads that tastes even better the next day).