Roasted Cauliflower and Broccoli Salad with Tahini Dressing and Seeds Recipe

Introduction

This Roasted Cauliflower and Broccoli Salad is a vibrant, nutrient-packed dish perfect for a light lunch or a wholesome side. Roasting the cauliflower adds a delicious depth of flavor, while the creamy tahini dressing ties everything together beautifully.

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, for seasoning
• Hot sauce (optional)

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: Chop the cauliflower into florets and place them directly on a baking sheet (lining with parchment paper is optional). Drizzle with 3 tablespoons lemon juice, 2 tablespoons oil, and sprinkle with salt and pepper. Toss well to coat all pieces evenly.
3. Step 3: Roast the cauliflower in the oven for 30 minutes until tender and browned.
4. Step 4: While the cauliflower is roasting, steam the chopped broccoli on the stovetop for 4-5 minutes until bright green and crisp-tender. Set aside.
5. Step 5: Prepare the tahini dressing by whisking together tahini, 3 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 4-6 tablespoons water until smooth and creamy. Adjust water quantity to achieve a pourable consistency.
6. Step 6: Assemble the salad by dividing fresh baby spinach evenly among 4 bowls. Add the roasted cauliflower and steamed broccoli to each bowl.
7. Step 7: Top each salad with 1/2 avocado, then sprinkle pepitas, sesame seeds, and hemp seeds evenly over all bowls.
8. Step 8: Drizzle the tahini dressing over each salad. Add fresh lemon juice, salt, pepper, and hot sauce if desired. Serve immediately.

Tips & Variations

• For extra flavor, try tossing the cauliflower with a pinch of smoked paprika before roasting.
• Substitute baby spinach with kale or arugula for a different leafy base.
• If you prefer a nuttier dressing, toast the sesame seeds lightly before adding them to the salad.
• Leftover roasted cauliflower can be added to soups or grain bowls for added texture.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate to prevent the greens from wilting. When ready to eat, toss everything together and serve. Reheat the roasted cauliflower gently in the oven or microwave if desired, but the salad is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli is preferred for the best texture and color, but if using frozen, thaw and steam it gently to avoid overcooking before assembling the salad.

Is the tahini dressing suitable for vegans?

Yes, this tahini dressing is vegan-friendly as it contains no animal products, making it a great option for plant-based diets.

Roasted Cauliflower and Broccoli Salad with Tahini Dressing and Seeds Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

This vibrant Roasted Cauliflower and Broccoli Salad combines tender roasted cauliflower, steamed broccoli, fresh baby spinach, creamy tahini dressing, and crunchy seeds for a nutrient-packed, flavorful meal. Perfect as a wholesome lunch or side dish, this salad offers a balanced mix of textures and tangy, nutty flavors enhanced with fresh lemon and optional hot sauce.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head of cauliflower, chopped into florets
• 4 cups chopped broccoli (approx. 1 cup per serving)
• 4–6 cups fresh baby spinach (approx. 1 cup per serving)
• 2 avocados (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 for consistency)

Seasoning and Garnishes

• 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 wedges (for serving)
• Hot sauce (optional)

Instructions

1. Prepare. Gather all ingredients and preheat your oven to 400°F (200°C).
2. Roast cauliflower. Chop the cauliflower into florets and place them directly on a baking sheet, optionally lined with parchment paper. Drizzle with 3 tbsp lemon juice, 2 tbsp olive or avocado oil, salt, and pepper. Toss with your hands to coat evenly. Roast in the preheated oven for 30 minutes until tender and browned.
3. Steam broccoli. While the cauliflower roasts, steam the broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp.
4. Make dressing. In a container, whisk together tahini, remaining 3 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp garlic powder, and 4-6 tbsp water until smooth and creamy. Adjust water to achieve a creamy but pourable consistency.
5. Assemble salad. Divide fresh baby spinach evenly among 4 bowls. Add roasted cauliflower and steamed broccoli on top. Sprinkle pepitas, sesame seeds, and hemp seeds evenly over the vegetables. Slice the avocados and add 1/2 avocado per bowl.
6. Serve. Drizzle tahini dressing over each salad bowl. Garnish with fresh lemon wedges and season with additional salt, pepper, and hot sauce if desired. Serve immediately for best flavor and texture.

Notes

• For easier cleanup, you can line the roasting pan with parchment paper, but roasting directly on the pan yields better browning.
• You can substitute any neutral oil such as avocado oil or olive oil based on preference.
• Adjust water quantity in the dressing to your desired thickness.
• Leftovers can be stored separately in airtight containers and assembled fresh to maintain avocado texture.
• Add hot sauce for an extra kick, or omit for a mild flavor.

Keywords: roasted cauliflower salad, broccoli salad, tahini dressing, vegan salad, healthy salad, gluten free salad, Mediterranean salad