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