Roasted Cauliflower and Broccoli Salad with Tahini Dressing Recipe
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.
- 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
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
- Prepare: Gather all ingredients and preheat your oven to 400°F (205°C).
- 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.
- 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.
- 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.
- 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.
- 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
