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Roasted Cauliflower and Broccoli Salad with Tahini Dressing Recipe

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★★★★★

4.8 from 58 reviews

A vibrant and healthy Roasted Cauliflower and Broccoli Salad featuring tender roasted cauliflower, steamed broccoli, fresh baby spinach, creamy tahini dressing, and a crunchy mix of seeds. This nutrient-packed salad is perfect for a light lunch or side dish, combining roasted and steamed vegetables with a zesty lemon tahini dressing for a delightful blend of flavors and textures.

Ingredients

Scale

Roasted Cauliflower

  • 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

Steamed Broccoli

  • 4 cups chopped broccoli (approx. 1 cup per serving)

Tahini Dressing

  • 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)

Salad Base and Toppings

  • 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)

Instructions

  1. Prepare: Preheat your oven to 400 degrees F (200 degrees C) to get ready for roasting the cauliflower.
  2. Roast Cauliflower: Chop the cauliflower into florets and spread them evenly on a baking sheet. For best flavor and texture, roast directly on the pan without parchment paper. Drizzle with lemon juice, olive or avocado oil, and season with salt and pepper. Toss the florets to coat all pieces thoroughly. Roast in the oven for 30 minutes until the cauliflower is tender and lightly browned.
  3. Steam Broccoli: While the cauliflower roasts, steam the chopped broccoli on the stovetop for 4-5 minutes until it turns bright green and is tender-crisp. Be careful not to overcook to maintain texture and nutrients.
  4. Make Tahini Dressing: In a container, whisk together the tahini, lemon juice, salt, garlic powder, and water. Adjust the amount of water gradually to achieve a smooth, creamy, yet pourable consistency.
  5. Assemble Salad: Place a handful (approximately 1 cup) of fresh baby spinach in each of 4 bowls or containers. Distribute the roasted cauliflower and steamed broccoli evenly over the spinach. Add 1/2 an avocado per serving. Sprinkle the pepitas, sesame seeds, and hemp seeds evenly across the salads.
  6. Dress and Serve: Drizzle the tahini dressing equally over each salad bowl. Serve immediately, optionally topped with fresh lemon juice, additional salt and pepper, and hot sauce to taste.

Notes

  • For the best roasting results, avoid using parchment paper as direct contact with the pan helps achieve better caramelization.
  • If you prefer a hotter salad, add a few dashes of your favorite hot sauce just before serving.
  • You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
  • This salad is great served immediately but can be stored in the fridge for up to 2 days; add avocado just before serving to prevent browning.
  • Adjust the water in the dressing slowly to get your preferred thickness.

Keywords: roasted cauliflower salad, broccoli salad, tahini dressing, healthy vegetarian salad, Mediterranean salad, roasted veggies, light lunch, seed toppings

Find it online: https://tastewithamy.com/roasted-cauliflower-and-broccoli-salad-with-tahini-dressing-recipe/