Step 1

Cut cauliflower roughly into one-inch chunks.  Put half into the processor and pulse until a snowy texture forms.  About 1 minute.  Repeat with the remaining cauliflower.

Step 2

In a large pan put a tablespoon of olive oil, cumin seeds and shallots, sautéing 5 minutes or so over medium heat to toast the seeds and soften the shallots.

Step 3

Add cauliflower and salt, stirring over medium-low heat for about 7 minutes.  Stir to fully heat all of the cauliflower.   You aren’t browning the cauliflower but just heating it thoroughly and allowing it to soften.

Step 4

Add red bell pepper and dried apricots.  Remove from heat. Let cool for about 20 minutes.

Step 5

Whisk together remaining 2 tablespoons olive oil, lemon juice and zest, apple cider vinegar (start with 2 tablespoons adding more if needed), honey, cinnamon, coriander and smoked paprika.  Pour over cauliflower along with parsley and mint.  Toss all together.  Top with toasted nuts.