1. Break or cut the cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with the chopping/mixing blade. Pulse until the cauliflower is finely chopped and resembles couscous. Transfer to a large bowl. Repeat for the second batch of cauliflower.
2. Add 3 tablespoons olive oil to a large skillet over medium-high heat. When oil is shimmering, add cauliflower, 1/2 teaspoon salt and 1/2 teaspoon cumin to the pan. Cook until cauliflower is tender, 7-8 minutes, stirring frequently.
3. Transfer cauliflower rice to a bowl to cool. Add walnuts to skillet and return to the heat. Toast walnuts until fragrant and starting to brown, 3-5 minutes.
4. Add walnuts to cauliflower rice, along with raisins, feta cheese and parsley.
5. In a large measuring cup, whisk together the lemon juice,remaining salt and cumin, minced garlic, black pepper and remaining olive oil. 
6. Drizzle lemon dressing over cauliflower rice mixture and toss all ingredients to combine.
7. Serve immediately or chill and serve cold.

Serves: 4-6