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Brussels + Roasted Cauliflower Citrus Salad

Brussels + Roasted Cauliflower Grapefruit Salad


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  • Author: Gina Fontana
  • Total Time: 30 minutes
  • Yield: 4 people 1x

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)
  • 12 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

  1. Preheat your oven to 400 degrees
  2. 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
  3. While your cauliflower is roasting, “shred” your brussels sprouts by cutting your brussels into small strips. Place into a large bowl
  4. Slice one of your grapefruits into slices horizonally. Set aside
  5. When your cauliflower is done roasting, place into the bowl with the brussels sprouts. Turn your oven to broil
  6. 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
  7. 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
  8. Make your dressing by blending all dressing ingredients together in your blender until well combined.
  9. *note: I strained my grapefruit juice to remove any excess pulp
  10. Add the breadcrumbs and parmesan cheese, and dressing to the bowl, toss
  11. 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
  12. 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