Roasted Cauliflower and Broccoli Salad with Lemon Tahini Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the Salad: Divide fresh baby spinach evenly among 4 bowls or containers. Layer steamed broccoli and roasted cauliflower on top of the spinach.
- 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.
- 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
