Roasted Cauliflower and Broccoli Salad with Tahini Dressing Recipe

Introduction

This Roasted Cauliflower and Broccoli Salad is a vibrant and nutritious dish perfect for a fresh lunch or light dinner. Roasting the cauliflower adds a lovely caramelized flavor while the tahini dressing brings a creamy, tangy finish. Packed with seeds and avocado, it’s both satisfying and wholesome.

Ingredients

• 1 medium head of cauliflower, chopped into florets
• 3 tbsp lemon juice (45 mL)
• 2 tbsp olive or avocado oil (30 mL)
• Salt and pepper to taste
• 5 tbsp tahini (75 g)
• 3 tbsp lemon juice (45 mL) for dressing
• 1/2 tsp salt for dressing
• 1/2 tsp garlic powder
• 4-6 tbsp water (to adjust dressing consistency)
• 4-6 cups fresh baby spinach (approx. 1 cup per serving)
• 4 cups chopped broccoli (approx. 1 cup per serving)
• 2 avocados (1/2 avocado per serving)
• 1/2 cup pepitas (2 tbsp per serving)
• 4 tbsp sesame seeds (1 tbsp per serving)
• 1/2 cup hemp seeds (2 tbsp per serving)
• Fresh lemon, for serving
• Hot sauce (optional)

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Chop the cauliflower into florets and place them on a baking sheet. Drizzle with 3 tablespoons lemon juice, 2 tablespoons olive or avocado oil, and season with salt and pepper. Toss well with your hands to coat evenly.
3. Step 3: Roast the cauliflower in the oven for 30 minutes, until tender and browned.
4. Step 4: While the cauliflower roasts, steam the broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp.
5. Step 5: Make the tahini dressing by whisking together 5 tablespoons tahini, 3 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 4-6 tablespoons water. Adjust water until the dressing is creamy but pourable.
6. Step 6: Prepare 4 bowls with a handful of fresh baby spinach each. Divide the roasted cauliflower and steamed broccoli evenly among the bowls.
7. Step 7: Add 1/2 an avocado to each bowl, then sprinkle evenly with pepitas, sesame seeds, and hemp seeds.
8. Step 8: Drizzle the tahini dressing over each salad. Serve immediately with fresh lemon wedges and hot sauce if desired.

Tips & Variations

• For extra flavor, try roasting the broccoli with the cauliflower instead of steaming.
• You can substitute pumpkin seeds for pepitas if preferred.
• Add a pinch of smoked paprika to the tahini dressing for a subtle smoky note.
• Use kale or other greens instead of spinach for a different texture.

Storage

Store any leftover salad without avocado and dressing in an airtight container in the refrigerator for up to 2 days. Add fresh avocado and drizzle dressing just before serving to keep it fresh. Reheating is not recommended; enjoy the salad cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan as it uses plant-based ingredients like tahini and seeds for creaminess and crunch.

How can I prep this salad ahead of time?

Roast the cauliflower and steam the broccoli in advance and store separately. Prepare the dressing and keep refrigerated. Assemble the salad just before eating to keep ingredients fresh and vibrant.

Roasted Cauliflower and Broccoli Salad with Tahini Dressing Recipe

Print Recipe

★★★★★

4.6 from 86 reviews

A vibrant and nutritious Roasted Cauliflower and Broccoli Salad featuring tender roasted cauliflower, steamed broccoli, fresh baby spinach, creamy tahini dressing, and a crunchy seed topping. This wholesome salad is perfect for a healthy lunch or dinner, combining roasted and steamed vegetables with rich flavors and textures.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head of cauliflower, chopped into florets
• 4 cups chopped broccoli (approximately 1 cup per serving)
• 4–6 cups fresh baby spinach (approximately 1 cup per serving)
• 2 avocado, sliced (1/2 avocado per serving)

Dressing

• 5 tbsp tahini (75 g)
• 6 tbsp lemon juice, divided (45 mL + 45 mL)
• 2 tbsp olive or avocado oil (30 mL)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 4–6 tbsp water (adjust to desired consistency)

Seasonings & Toppings

• Salt and pepper, to taste
• 1/2 cup pepitas (2 tbsp per serving)
• 4 tbsp sesame seeds (1 tbsp per serving)
• 1/2 cup hemp seeds (2 tbsp per serving)
• Fresh lemon, for serving
• Hot sauce (optional)

Instructions

1. Prepare: Gather all ingredients and preheat your oven to 400°F (205°C).
2. Roast cauliflower: Chop the cauliflower into florets and spread them directly on a baking sheet. Drizzle with 3 tbsp lemon juice, 2 tbsp olive or avocado oil, and season with salt and pepper. Toss with your hands to coat evenly. Roast in the oven for 30 minutes until tender and browned.
3. Steam broccoli: While cauliflower roasts, steam the chopped broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp. Remove from heat and set aside.
4. Make tahini dressing: In a bowl or container, whisk together the tahini, remaining 3 tbsp lemon juice, salt, garlic powder, and gradually add water (4-6 tbsp) while whisking until smooth, creamy, and pourable.
5. Assemble salad: Place a handful of fresh baby spinach into each of 4 bowls or containers. Divide the roasted cauliflower and steamed broccoli evenly among them. Then, sprinkle the pepitas, sesame seeds, and hemp seeds evenly over each salad. Add half an avocado to each bowl.
6. Serve: Drizzle the tahini dressing over each salad. Serve immediately with fresh lemon wedges for extra brightness and hot sauce on the side if desired. Season with additional salt and pepper to taste.

Notes

• Roasting the cauliflower directly on the pan gives it a better texture and browning compared to using parchment paper.
• Adjust the amount of water in the tahini dressing to achieve your preferred consistency.
• You can substitute broccoli with other steamed vegetables if desired.
• This salad is best served fresh but can be kept refrigerated for up to 1 day.
• Adding hot sauce is optional, but it adds a nice kick to the dish.

Keywords: Roasted Cauliflower Salad, Broccoli Salad, Tahini Dressing, Healthy Salad, Vegetarian Salad, Roasted Vegetables, Nutritious Lunch, Mediterranean Salad