Moroccan Cauliflower Salad

Nom Nom. Perfect summer salad.

Moroccan Cauliflower Salad
Adapted from The Paleo Mom

1 small head of cauliflower (about 6 cups chopped)
3/4 cup raisins
3/4 cup cashews (raw or dry roasted), chopped
1 small bunch parsley (about 1 cup chopped)
2 Tbs olive oil or coconut oil
1/4 cup lemon juice
1/2 cup orange juice
1/2 tsp salt
1 tsp ginger
1/2 tsp cinnamon
1 tsp tumeric
1/2 tsp cumin

Chop cauliflower florets into small, mostly-uniform pieces. Chop parsley and set aside. Heat coconut oil in a large frying pan over medium-high heat. Add cauliflower with salt, cinnamon, ginger, turmeric, and cumin. Cook, stirring frequently, until the cauliflower is cooked al dente, about 6-7 minutes. Remove from heat and pour cauliflower into a large bowl. Stir in raisins, cashews, and parsley until combined. Pour orange juice and lemon juice over the top and stir to coat. Refrigerate at least 1 hour before serving.


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