Roasted Cauliflower and Broccoli Salad with Tahini Dressing and Seeds Recipe
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.
- 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
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
- Prepare. Gather all ingredients and preheat your oven to 400°F (200°C).
- 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.
- Steam broccoli. While the cauliflower roasts, steam the broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp.
- 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.
- 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.
- 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
