Roasted-Broccoflower Salad with Orange Dressing

Nutritional 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


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


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.

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.