Roasted Cauliflower and Broccoli Salad

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

5 from 10 votes

Roasted Cauliflower and Broccoli Salad

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

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
4-6 tbsp water

For the Salads

4-6 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

Instructions

Preheat oven to 400 degrees F.
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. 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.
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.
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.
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. Drizzle the tahini dressing equally over the 4 bowls.
Serve right away topped with hot sauce, lemon juice, salt and pepper, if desired.

Video

Notes

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.

Nutrition