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

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Amercian
  • Diet: Vegan

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

Keywords: cauliflower and broccoli salad, healthy broccoli cauliflower salad