Ingredients
Units
Scale
- 12 oz fresh brussels sprouts, ends trimmed
- 1 head cauliflower
- 2 large grapefruits, (1 for salad, 1 for dressing)
- 1/2 cup chopped hazelnuts
- 1/2 cup gluten-free panko breadcrumbs, (I used Ian's brand)
- 1/2 cup vegan parmesan cheese , (I used Violife)
- 1-2 tbsp olive oil
- salt + pepper, to taste
Grapefruit Vinegarette
- 1 large grapefruit, juiced
- 1/4 cup grapeseed oil, (or olive oil)
- 2 tbsp lemon juice, (1 medium lemon, juiced)
- 1 tsp dijon mustard
- 1 tsp minced garlic
- pinch salt + pepper, to taste
Instructions
- Preheat your oven to 400 degrees
- Chop your cauliflower into small-medium pieces, transfer to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes
- While your cauliflower is roasting, “shred” your brussels sprouts by cutting your brussels into small strips. Place into a large bowl
- Slice one of your grapefruits into slices horizonally. Set aside
- When your cauliflower is done roasting, place into the bowl with the brussels sprouts. Turn your oven to broil
- Next, add your grapefruit slices to the same baking sheet and broil for about 3-5 minutes, watching closely to make sure it doesn’t burn. Remove from oven and set aside
- Heat a small skillet to medium, add your chopped hazelnuts and toast until they become fragrant (about 5 minutes) tossing often to prevent them from buring. Add to the bowl with brussels and cauliflower
- Make your dressing by blending all dressing ingredients together in your blender until well combined.
- *note: I strained my grapefruit juice to remove any excess pulp
- Add the breadcrumbs and parmesan cheese, and dressing to the bowl, toss
- Trim the grapefruit rind from the flesh and either cut the flesh into smaller pieces and toss into the salad or serve individual pieces on each salad plate
- Garnish with more parmesan cheese, salt and pepper, if desired
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 people