Introduction

This Roasted Cauliflower and Broccoli Salad combines tender, lemon-infused roasted cauliflower with bright, steamed broccoli and a creamy lemon tahini dressing. Packed with fresh spinach, avocado, and crunchy seeds, it’s a vibrant, nutritious meal perfect for any time of year.

Roasted Cauliflower and Broccoli Salad with Lemon Tahini Dressing Recipe - Recipe Image

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 (about 1 cup per serving)
4 cups chopped broccoli (about 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

Step 1: Preheat your oven to 400°F (200°C). Chop the cauliflower into florets and place them on a baking sheet. Drizzle with lemon juice, oil, salt, and pepper, then toss well with your hands to coat evenly. Roast for 30 minutes until tender and browned.
Step 2: While the cauliflower is roasting, steam the broccoli on the stovetop for 4-5 minutes until bright and tender-crisp.
Step 3: Make the tahini dressing by whisking tahini, lemon juice, salt, garlic powder, and 4 to 6 tablespoons of water together until smooth and creamy. Adjust water to reach a pourable consistency.
Step 4: Prepare 4 bowls with a handful of fresh spinach each. Divide the roasted cauliflower and steamed broccoli evenly among the bowls.
Step 5: Add half an avocado to each salad and sprinkle pepitas, sesame seeds, and hemp seeds over the top.
Step 6: Drizzle the lemon tahini dressing over each bowl. Serve immediately with extra lemon juice, salt, pepper, and hot sauce if you like.

Tips & Variations

For extra crunch, toast the pepitas and sesame seeds before adding them to the salad.
If you prefer a nuttier flavor, try using avocado oil instead of olive oil for roasting the cauliflower.
Swap fresh spinach for kale or arugula for a different leafy base.
Add cooked quinoa or chickpeas to make the salad more filling.
Use fresh garlic instead of garlic powder in the dressing for a sharper taste.

Storage

Store components separately in airtight containers: keep roasted cauliflower and steamed broccoli in the fridge for up to 3 days, and dressing in a sealed jar for up to 5 days. Assemble salads just before serving to keep spinach crisp. Reheat roasted cauliflower and broccoli gently in the oven or microwave before combining.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan, using plant-based ingredients and no animal products.

How do I keep the avocado from browning?

To slow browning, toss avocado slices lightly with lemon juice just before serving and store any prepared salad without avocado, adding it fresh when ready to eat.

Roasted Cauliflower and Broccoli Salad with Lemon Tahini Dressing Recipe

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4.5 from 56 reviews

A vibrant and healthy roasted cauliflower and broccoli salad featuring lemon roasted cauliflower, steamed broccoli, fresh baby spinach, creamy lemon tahini dressing, and a mix of seeds and avocado. This nutritious salad combines roasted, steamed, and fresh elements for a delicious, satisfying meal packed with flavors and textures.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Lemon 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

Lemon 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

Salad Components

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

Preheat oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for roasting the cauliflower.
Roast the cauliflower: Chop the cauliflower into florets and spread them on a baking sheet (parchment paper optional but roasting directly on pan yields better results). Drizzle with lemon juice, olive or avocado oil, salt, and pepper. Toss with your hands until all pieces are evenly coated. Roast for 30 minutes until tender and browned.
Steam the broccoli: While the cauliflower roasts, steam the chopped broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp. Drain and set aside.
Prepare the lemon tahini dressing: In a container, whisk together tahini, lemon juice, salt, garlic powder, and 4-6 tablespoons of water. Adjust water amount to achieve a smooth, creamy, and pourable consistency.
Assemble the salad: Divide fresh baby spinach evenly into 4 bowls. Add the steamed broccoli and roasted cauliflower to each bowl. Slice each avocado in half and add 1/2 avocado per serving. Sprinkle pepitas, sesame seeds, and hemp seeds evenly over the salads.
Dress and serve: Drizzle the lemon tahini dressing over each salad bowl. Optionally garnish with fresh lemon juice, salt, pepper, and hot sauce to taste. Serve immediately for best flavor and texture.

Notes

Roasting cauliflower directly on a baking sheet enhances browning and texture compared to using parchment.
Adjust water in tahini dressing to reach your preferred consistency.
Use fresh lemon juice for bright, vibrant flavor in both cauliflower and dressing.
Steaming broccoli preserves nutrients and keeps it tender-crisp.
Optional hot sauce adds a spicy kick if desired.

Keywords: roasted cauliflower salad, broccoli salad, tahini dressing, lemon dressing, healthy salad, vegetarian salad, seed toppings, avocado salad