Roasted-Broccoflower Salad with Orange Dressing

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

Preparation

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.