Roasted Cauliflower and Broccoli Salad with Lemon Tahini Dressing Recipe

Introduction

This Roasted Cauliflower and Broccoli Salad is a vibrant, nutrient-packed dish perfect for a light lunch or a healthy side. Featuring tender roasted cauliflower, steamed broccoli, and a creamy lemon tahini dressing, it’s both satisfying and refreshing.

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
• Hot sauce (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Chop the cauliflower into florets and spread them directly on a baking sheet. Drizzle with lemon juice, olive or avocado oil, and season with salt and pepper. Toss by hand to coat all pieces evenly. Roast for 30 minutes until tender and browned.
2. Step 2: While the cauliflower roasts, steam the broccoli on the stovetop for 4–5 minutes until bright green and tender-crisp.
3. Step 3: Prepare the lemon tahini dressing by whisking together tahini, lemon juice, salt, garlic powder, and 4 to 6 tablespoons of water until smooth and creamy. Adjust water amount to achieve a pourable consistency.
4. Step 4: Divide fresh baby spinach into 4 bowls or containers. Add the roasted cauliflower and steamed broccoli evenly among the bowls.
5. Step 5: Sprinkle pepitas, sesame seeds, and hemp seeds over each salad. Add half an avocado to each bowl.
6. Step 6: Drizzle the lemon tahini dressing over the salads. Serve immediately with extra fresh lemon, salt, pepper, and optional hot sauce to taste.

Tips & Variations

• For extra flavor, sprinkle the cauliflower with smoked paprika or cumin before roasting.
• Use kale or mixed greens instead of spinach for a different texture and added nutrients.
• Try toasted nuts like almonds or walnuts instead of seeds for crunch.
• If you prefer a milder dressing, reduce the lemon juice in the tahini sauce slightly.

Storage

Store the roasted vegetables, steamed broccoli, and dressing separately in airtight containers in the refrigerator for up to 3 days. Assemble the salad just before serving to keep the greens fresh. Reheat the roasted cauliflower and broccoli gently in the oven or microwave before combining with the other ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for many dietary needs.

How can I keep the avocado from browning?

To prevent browning, add the avocado just before serving and toss it gently with a little lemon juice. Storing avocado separately helps maintain its fresh color longer.

Roasted Cauliflower and Broccoli Salad with Lemon Tahini Dressing Recipe

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★★★★★

4.9 from 113 reviews

This vibrant Roasted Cauliflower and Broccoli Salad combines tender lemon-roasted cauliflower florets with steamed broccoli and fresh baby spinach, all topped with creamy lemon tahini dressing, crunchy pepitas, sesame and hemp seeds, and creamy avocado. It’s a nutritious, flavorful, and satisfying plant-based salad perfect for a wholesome lunch or light dinner.

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

Ingredients

Scale 1x2x3x

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 (adjust for desired consistency)

Salad Ingredients

• 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
• Salt and pepper, to taste
• Hot sauce, optional

Instructions

1. Preheat Oven and Prepare Cauliflower: Preheat the oven to 400°F (200°C). Chop the cauliflower into florets and place them directly on a baking sheet (lined with parchment is optional). Drizzle with lemon juice, olive or avocado oil, and season with salt and pepper. Toss with your hands to ensure all florets are evenly coated.
2. Roast Cauliflower: Roast the cauliflower in the preheated oven for 30 minutes until tender and browned, stirring once halfway through if desired for even roasting.
3. Steam Broccoli: While the cauliflower roasts, steam the chopped broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp. Avoid overcooking to maintain texture and nutrients.
4. Make Tahini Dressing: In a bowl or jar, whisk together tahini, lemon juice, salt, and garlic powder. Gradually add water, 1 tablespoon at a time, whisking until the dressing is smooth, creamy, and pourable.
5. Assemble the Salad: Divide fresh baby spinach evenly among 4 bowls or containers. Layer steamed broccoli and roasted cauliflower on top of the spinach.
6. Add Seeds and Avocado: Sprinkle pepitas, sesame seeds, and hemp seeds evenly over each salad. Slice each avocado in half and add 1/2 an avocado to each bowl.
7. Dress and Serve: Drizzle the lemon tahini dressing evenly over the salads. Finish with fresh lemon juice, additional salt and pepper to taste, and hot sauce if desired. Serve immediately.

Notes

• For easier cleanup, you can line the baking sheet with parchment paper but roasting directly on the pan yields better browning.
• Adjust water in the tahini dressing to your preferred consistency, thinner for salads and thicker for dips.
• Feel free to swap out pepitas for other nuts or seeds if preferred.
• This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; keep dressing separate until ready to serve.
• To make it vegan, ensure the tahini and other ingredients are free from animal products (usually they are).

Keywords: roasted cauliflower salad, broccoli salad, tahini dressing, lemon roasted vegetables, healthy salad, vegetarian salad, roasted vegetable salad