Ingredients

The following ingredients have 4 Servings
  • 1/2 medium cauliflower (florets separated and sliced )
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground chipotle pepper powder
  • 2 Suma citrus, (peeled and separated into segments)
  • 1/2 cup pitted Kalamata olives, (halved)
  • 1/2 cup thinly sliced scallions, (white and green parts)
  • 1/4 cup coarsely chopped Italian parsley
  • 1/4 cup raisins
  • 1/4 cup crumbled feta cheese
  • 1/2 cup cashews, (coarsely chopped)
  • 1/3 small head of green cabbage, (thinly sliced (optional))
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons champagne wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground chipotle pepper powder
  • 1/4 cup extra-virgin olive oil

Instruction

  • Preheat the oven to 400˚F (see cooking notes), and line a baking sheet with foil or parchment paper.
  • Toss the cauliflower in the olive oil, and arrange on a baking sheet. Sprinkle with the salt and chipotle pepper powder. Roast for 15 minutes, or until tender. 
  • Combine the remaining Citrus Salad ingredients in a large bowl, including the cabbage if using. Add the roasted cauliflower to the bowl
  • Whisk together all of the ingredients for the Citrus Vinaigrette, and drizzle one-half of the Vinaigrette over the top of the salad, and toss. Add the remaining Vinaigrette to taste, and toss again. 
  • Serve at room temperature.