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Roasted-Broccoflower Salad with Orange Dressing

Yield serves 12-14

Ingredients

  • 2 heads broccoflower (green cauliflower) or cauliflower, cut into florets (about 16 cups)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups trimmed Brussels sprouts, (about 1 pound), halved
  • 1 teaspoon grated orange rind
  • 1/4 cup fresh-squeezed orange juice
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons capers

Nutrition Information

  • calories 122
  • fat 7 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 1 g
  • protein 5 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 305 mg

How to Make It

  1. Preheat oven to 450°. Combine broccoflower and 1/4 cup of the olive oil in a large bowl. Arrange in a single layer on 2 jelly-roll pans; sprinkle with 1/2 teaspoon salt and pepper. Roast at 450° for 20 minutes, stirring once. Add sprouts; roast 10 minutes, stirring once.

  2. Combine remaining 1/4 teaspoon salt, rind, and next 4 ingredients (through capers) in a large bowl. Add vegetables; toss to combine. Drizzle with remaining oil.