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

1. Preheat oven to 450u0b0. 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 450u0b0 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.

broccoflower, extravirgin olive oil, salt, freshly ground black pepper, brussels sprouts, orange rind, freshsqueezed orange juice, olives, parsley, capers

Taken from www.myrecipes.com/recipe/roasted-broccoflower-salad-with-orange-dressing (may not work)