Roasted-Broccoflower Salad with Orange Dressing

Roasted-Broccoflower Salad with Orange Dressing


  • 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.

  • Yield: serves 12-14

Nutritional Information

Calories per serving: 122
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 305mg