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 |