"This is pretty much an all-weather dish, but it’s particularly great in winter when there’s nothing green comin’ out of the ground. Cauliflower is something you can always get at the grocery, and the same goes for olives and oranges. Plus the flavors work really nicely together—starchy, salty, and sweet."
Make the roasted cauliflower. Preheat the oven to 450°F. Place the cauliflower in a small baking dish and rub it with the oil, salt, and chile flakes. Roast until the cauliflower is tender when pierced with a fork and is starting to brown, about 45 minutes. Let cool slightly and cut into bite-size pieces.
Put together and serve. In a large serving bowl, combine the cauliflower, grains, oranges, onion, chile, olives, parsley, mint, oil, vinegar, lemon juice, salt, and pepper. Toss, toss, toss! Taste to make sure everything is well mixed and then serve. Store leftovers in the fridge for up to 2 days.