Put bulgur in a bowl. Pour 3 cups of boiling water over it and let stand for 15 minutes. Drain and press out the remaining water.
Roughly chop the almonds and toast them in a pan over medium heat for 5-10 minutes. Set aside. heat 1 tablespoon of butter in the same pan. Once it’s melted stir in the breadcrumbs and cook until golden brown, ca. 2-3 minutes. Set aside.
Wipe out the pan and melt another half tablespoon of butter. Add raisins, vinegar and 1 tablespoon of water. Simmer until raisins are plump, about 5 minutes.
In a wok pan, heat one teaspoon of olive oil. Add the cauliflower florets and cook for about 5-7 minutes. They should be cooked but still crunchy. Add the chopped kale and cook until wilted.
Now stir in the drained bulgur. Add the raisins, almonds, capers, and breadcrumbs. Season with salt and pepper to taste. Cook for another 2-3 minutes. Ready to serve.