Instructions

1. In a small bowl, combine the raisins, vinegar, and 1 tablespoon hot water. Set aside and allow the raisins to soak while you prepare the rest of the salad.
2. Add the cauliflower florets to the bowl of a food processor. Pulse until cauliflower becomes broken down and the texture is similar to rice.
3. Transfer the cauliflower rice to a large bowl and add the kale, cucumber, parsley, scallions, and grains..
4. In a small bowl, whisk together the olive oil, lemon juice, shallot, cumin, sumac, salt, and pepper. 5. Pour dressing over vegetables, add the raisins, and toss together until salad is well combined. Season to taste with additional salt and pepper. Garnish with a pinch of dried chili flakes and serve. Keeps well in the refrigerator for several days.