Name: Roasted Cauliflower and Broccoli Salad with Tahini Dressing Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
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; 4 cups chopped broccoli (approx. 1 cup per serving); 5 tbsp tahini (75 g); 3 tbsp lemon juice (45 mL); 1/2 tsp salt; 1/2 tsp garlic powder; 4-6 tbsp water (adjust for consistency); 4-6 cups fresh baby spinach (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); Salt and pepper, to taste; Hot sauce (optional)

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Introduction

This Roasted Cauliflower and Broccoli Salad is a vibrant and nourishing dish perfect for a light lunch or a wholesome side. The combination of tender roasted cauliflower, steamed broccoli, creamy tahini dressing, and crunchy seeds creates a delightful mix of textures and flavors.

A white bowl filled with a layered salad starting with a base of fresh green spinach leaves, topped with lightly roasted broccoli and cauliflower florets that are slightly browned. The salad is sprinkled with green pumpkin seeds and light beige sesame seeds, and scattered bits of hemp seeds add texture on top. Creamy, off-white dressing and a touch of bright orange sauce are drizzled over the entire salad. The bowl sits on a white marbled surface with lemon slices and whole lemons nearby, adding a colorful and fresh feel. photo taken with an iphone --ar 4:5 --v 7

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)
1/2 tsp salt
1/2 tsp garlic powder
4-6 tbsp water
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
Salt and pepper, to taste
Hot sauce (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Chop the cauliflower into florets and place them on a baking sheet. Drizzle with 3 tbsp lemon juice, 2 tbsp olive or avocado oil, and sprinkle with salt and pepper. Toss with your hands to coat evenly, then roast for 30 minutes until tender and browned.
Step 3: While the cauliflower roasts, steam the chopped broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp.
Step 4: Prepare the tahini dressing by whisking together 5 tbsp tahini, 3 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp garlic powder, and 4-6 tbsp water. Adjust water quantity to achieve a smooth and pourable consistency.
Step 5: Assemble the salad by dividing 1 cup of fresh baby spinach into four bowls or containers. Add the roasted cauliflower and steamed broccoli evenly among them. Sprinkle each bowl with pepitas, sesame seeds, and hemp seeds.
Step 6: Slice the avocados and add 1/2 avocado per serving. Drizzle each salad with the tahini dressing.
Step 7: Serve immediately, topped with fresh lemon juice, salt, pepper, and hot sauce if desired.

Tips & Variations

For extra crunch, toast the seeds lightly before adding them to the salad.
Swap steamed broccoli with roasted if you prefer a deeper flavor.
Add cooked quinoa or chickpeas to make the salad more filling.
Use fresh garlic instead of garlic powder for a stronger taste in the dressing.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep avocado slices separate and add just before serving to avoid browning. The tahini dressing can also be stored for up to 3 days. Reheat the roasted cauliflower gently in the oven or enjoy the salad cold.

How to Serve

The image shows a close-up of roasted cauliflower and broccoli pieces layered with a creamy, white sauce drizzled unevenly across the vegetables. The cauliflower is off-white with lightly browned edges, giving it a slightly crispy look, while the broccoli is a bright green with tender stalks and small florets. Scattered across the vegetables are small, green pumpkin seeds and white sesame seeds, adding texture and little pops of color. The whole dish lies on a white marbled surface, highlighting the fresh, vibrant colors and textures of the roasted vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can prepare the roasted cauliflower, steamed broccoli, and dressing ahead of time. Store separately and assemble just before serving to maintain freshness, especially the avocado and spinach.

Is this salad suitable for vegans?

Absolutely. This salad is entirely plant-based and vegan-friendly, with wholesome veggies, seeds, and a creamy tahini dressing.