Cook the cauliflower florets in salted boiling water for 5 minutes, and then strain them. Cut the turkey breast into chunks measuring at least 2 cm. Put them in a bowl with the juice and grated rind of the lemon and the orange, and some freshly ground black pepper; leave to marinate for at least an hour. Cut the onion into fairly large pieces. Thread the pieces of turkey (rolled up to make them thicker) onto the skewer, alternating them with the cauliflower florets and pieces of onion.

Place the skewers in a baking dish and season with salt and olive oil. Cook in a preheated oven, at 180 °C, for 20 minutes, basting from time to time with the remaining marinade. Then change the oven setting to grill and let the skewers brown for another 10 minutes.

Filter the juices from the baking dish to make a sauce and serve it, in a separate dish, with the hot skewers.