Cut the cauliflower into florets and process them in a food processor until you get a granular mixture.

In a large mixing bowl, combine the diced onion, tomatoes, and cucumber.

In a separate bowl, whisk together the lemon juice, olive oil, parsley, basil, harissa, and salt.

Add the cauliflower granules and dried cranberries to the bowl of vegetables.

Pour the dressing over the salad and toss until well combined.

Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.