Instructions: Break the cauliflower into florets, wash, and cook in salted water to cover until just barely tender. Do not overcook. Drain and put into a glass salad bowl. Mix the remaining ingredients together, pour over the cauliflower, toss gently, and chill before serving.

SERVING SUGGESTIONS: Serve this salad with roast turkey, or Roast Rack of Lamb with Orange-Pequin Sauce (see recipe).

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