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