Roasted-Broccoflower Salad With Orange Dressing

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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

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