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1. Make sure all the vegetables are chopped uniformly, no more than 1/2 inch.
2. Prepare salad: Cover bulgur with warm water by 2 inches in a bowl and soak for 10 minutes. Drain well then transfer to a large bowl and stir in endive, fennel, cauliflower, parsley, mint, pecans, raisins, salt and pepper.
3. Make dressing: Stir together garlic, cinnamon, honey, water, salt, pepper and lemon juice in a small bowl. Then add oil in a stream, whisking well.
3. Finish salad: Toss tabbouleh with dressing and serve with extra lemon wedges. It can sit in the fridge, dressed, for a few hours, or you can just toss with the dressing when you're ready to eat.