This roasted cauliflower and broccoli salad makes a delicious low-carb plant-based meal that’s packed with nutrition and flavour.

Healthy broccoli and cauliflower salad with avocado, hemp seeds and sesame seeds and topped with tahini sauce and hot sauce in a bowl.

Why Make this Recipe

This recipe is a little different than your classic broccoli and cauliflower salad with a creamy mayo dressing, red wine vinegar, bacon, cheese and sunflower seeds. Instead, it features lemon roasted cauliflower, steamed brocoli, avocado, a variety of seeds and fresh spinach, topped with a creamy lemon tahini sauce.

This bright and beautiful plant-based salad is rich in fiber, protein, and healthy fats, so it really fills you up!

The recipe is low-carb and keto-friendly but can be enjoyed by anyone looking for a simple, nutritious and energizing meal or is trying to include more veggies and plants in their diet.

Enjoy this bowl for a light and refreshing weeknight meal or whip it up in advance for a healthy meal prep option.

Either way, it’s full of flavour and texture, easy to customize to your preference and super satisfying!

Recipe Highlights

  • Vegan, gluten-free and nut-free.
  • Low-carb and high in fiber and protein.
  • Easy to make with simple, everyday ingredients.
  • Can be customized with different add-ins and substitutions.
  • If you’re not low-carb, it’s perfect for adding quinoa or rice, roasted sweet potato or chickpeas.
  • Great for a meal prep idea.

Ingredient Notes

All the ingredients needed for making a healthy broccoli and cauliflower salad with seeds, spinach and avocado. Each ingredient is labelled with text describing the ingredient.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Cauliflower: You’ll need a whole head of cauliflower to make 4 servings of this salad. Don’t worry about the exact size.
  • Lemon: You’ll need 1-2 lemons for the roasted cauliflower and lemon tahini sauce.
  • Oil: You can use your choice of oil but I’d suggest olive oil or avocado oil for roasting the cauliflower.
  • Tahini: The salad features a lemon tahini dressing so you’ll need plain tahini to make that. Look for a creamy, smooth, not overly bitter tahini that only has one ingredient – sesame seeds.
  • Garlic Powder: I used garlic powder in the dressing to avoid having to blend it but it can be swapped for 1-2 minced or grated garlic cloves if you like.
  • Spinach: You can use Romaine lettuce, mixed greens, baby kale, kale, spinach, arugula or any other green you like for the base of salad.
  • Broccoli: You’ll need roughly 4 cups fresh chopped broccoli, or 1 cup per salad. The amount doesn’t have to be exact. You can use more or less to preference.
  • Avocado: The recipe calls for 1/2 an avocado per serving but you can use more or less to your preference.
  • Seeds: The salad features hemp seeds, pepitas and sesame seeds for a nutritious crunch. You can substitute any nuts or seeds you enjoy and mix and match as needed. Sunflower seeds, slivered almonds, walnuts, pecans or cashews would all be good. Try toasting them for extra flavour!

Step-by-Step Instructions

Step 1. Roast the cauliflower.

Start by getting the cauliflower in the oven. While it’s roasting, you can prep the rest of the bowls so they’re ready to go when the cauliflower is done.

Chop the cauliflower into florets and toss it with the oil, salt and lemon. I just mix it all up on the pan rather than using a bowl. Pop it in the oven for about 30 minutes. It should be soft but crispy and browned once done.

Cauliflower florets tossed with oil, salt and pepper on a roasting pan.

Step 2: Steam the broccoli.

Broccoli can be steamed stovetop, in an Instant Pot or in the microwave. I like to steam broccoli on the stovetop.

Bring the water to a boil then steam the broccoli in a steamer for 4-5 minutes until tender but still bright and crisp.

Quick Note: Broccoli will turn from tender and bright green to mushy and drab green at about 7 minutes of cooking time. Be careful not to overcook it!

Steaming pot of freshly steamed broccoli florets on a marble surface.

Step 3: Make the tahini sauce.

Add all of the tahini sauce ingredients to any bowl or container and whisk until it’s smooth and creamy. Slowly add a little more water if needed until you have a thick but still pourable sauce.

Bowl of creamy lemon tahini sauce on a marble surface.

Step 4: Assemble the salads.

I like to assemble the salads individually to ensure even distribution of the ingredients but you can also just mix everything up in a large bowl.

To assemble individually, start with a bed of spinach then top each serving with equal amounts of the roasted cauliflower, steamed broccoli, avocado and seeds.

Quick Note: Try toasting the seeds for extra flavour! Add them to a skillet and toast for a few minutes over medium heat until fragrant and lightly browned. They’ll burn quickly though, so be sure to keep a close eye on them.

Healthy broccoli and cauliflower salad with avocado, hemp seeds and sesame seeds in a bowl.

Finish each salad off with a generous drizzle of the lemon tahini sauce, hot sauce and salt and pepper, if desired!

Healthy broccoli and cauliflower salad with avocado, hemp seeds and sesame seeds and topped with tahini sauce and hot sauce in a bowl.


Close up of a roasted cauliflower and broccoli salad with spinach, tahini dressing, seeds and hot sauce.
Fork with a piece of cauliflower, seeds and avocado on it. It's being held over a bowl of brocoli cauliflower salad.


  • Cool before storing.
  • Extra bowls can be kept in the fridge for up to 3 days so if you’re making lunch for the next day, simply store in a sealed container.
  • Recommended to store the dressing separately until just before serving.
  • The roasted cauliflower and steamed broccoli can be made 1-2 days in advance and stored in the fridge in a sealed container until you’re ready to assemble the salad.
  • The tahini dressing can be made up to 1 week in advance. It will thicken a bit after storing but you can thin it out with a little water if needed.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy broccoli and cauliflower salad with avocado, hemp seeds and sesame seeds and topped with tahini sauce and hot sauce in a bowl.

Roasted Cauliflower and Broccoli Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Amercian
  • Diet: Vegan
Save Recipe


Lemon roasted cauliflower, steamed broccoli, avocado, spinach and seeds topped with creamy lemon tahini sauce for a healthy and delicious, low-carb plant-based meal.


For the 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

For the Lemon Tahini Dressing

  • 5 tbsp tahini (75 g)
  • 3 tbsp lemon juice (45 mL)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 46 tbsp water

For the Salads

  • 46 cups fresh baby spinach, approx. 1 cup per serving
  • 4 cups chopped broccoli, approx. 1 cup per serving
  • 2 avocado, 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
  • hot sauce, optional


  1. Preheat oven to 400 degrees F.
  2. Chop the cauliflower into florets and place on a baking sheet. It can be lined with parchment paper for easier clean up but I find you get a better result when roasted directly on the pan.
  3. Drizzle the cauliflower with the lemon, oil and a pinch of salt and pepper and use your hands to mix until all the pieces are coated. Roast for 30 minutes until tender and browned.
  4. While the cauliflower is roasting, prepare the broccoli and tahini sauce. Steam the broccoli on the stovetop for 4-5 minutes until bright and tender-crisp.
  5. To make the tahini dressing, whisk all the ingredients together in a container until smooth and creamy. Adjust the amount of water used to reach a creamy but pourable consistency.
  6. Prepare 4 bowls or containers with a handful of fresh spinach. Once the veggies are ready, divide them between the bowls. Divide the seeds between the servings. Add 1/2 an avocado to each salad.
  7. Drizzle the tahini dressing equally over the 4 bowls.
  8. Serve right away topped with hot sauce, lemon juice, salt and pepper, if desired.


Extra bowls can be kept in the fridge for up to 3 days so if you’re making lunch for the next day, simply store in a sealed container. Recommended to store the dressing separately until just before serving.


  • Serving Size: 1 bowl
  • Calories: 593
  • Sugar: 8 g
  • Fat: 43 g
  • Carbohydrates: 38 g
  • Fiber: 19 g
  • Protein: 27 g