Raw "Couscous" Cauliflower with Almonds, Dried Cherries, and Sumac

For the Salad: Put the dried cherries and vinegar in a small bowl and leave to plump for at least 30 minutes.

If the cauliflower still has outer leaves and they look fresh, chop them. Cut the stem from the cauliflower and cut the head into small florets. Chop the stem into small chunks.

Add some of the stem chunks to a food processor; don’t fill beyond halfway. Pulse to chop the stems finely, scraping down the sides a couple of times, and then dump into a large bowl. Finish processing the stems this way, and then do the same with the florets. The goal is to create dry, crumbly cauliflower bits that resemble couscous.

Add the scallions to the bowl with the cauliflower. Add the cherries and soaking vinegar and toss to mix well. Season with the sumac, chile flakes, 2 teaspoons salt, and generous twists of black pepper. Taste and adjust the salt, chile flakes, and vinegar until the cauliflower is highly seasoned and well balanced. Now add 1/4 cup olive oil, all the almonds, the parsley, and mint and toss well. Taste again and add more seasonings and oil if you like. Serve cool or at room temperature.

For the Toasted Almonds (Quantity is up to you.):   Heat the oven to 350°F. Spread the nuts on a pan in a single layer. For a small quantity, a pie plate is good; for more, use a rimmed baking sheet.

Bake until you smell the nuttiness and the color is deepening slightly, 6 to 8 minutes for most whole nuts. 

When the nuts are done, transfer them to a plate so they don’t keep cooking on the hot baking pan. Determining doneness can be tricky, because the final texture won’t develop until they’re cool, so at this stage, you’re mostly concerned with color and flavor. To be safe, take them from the oven, let cool, taste one, and if not done enough, pop them back into the oven.