Introduction

This Roasted Cauliflower and Broccoli Salad is a vibrant, nutrient-packed dish perfect for a healthy lunch or side. Roasting the cauliflower brings out its natural sweetness, while the tahini dressing adds a creamy, tangy finish. Fresh spinach, avocado, and crunchy seeds make every bite deliciously satisfying.

A white bowl filled with a layered salad starts with a base of dark green spinach leaves, topped with bright green broccoli and light golden roasted cauliflower pieces scattered evenly. There are also light beige seeds sprinkled on top, including pumpkin seeds, hemp seeds, and sesame seeds, adding texture. A creamy white dressing is drizzled over the salad, along with small drops of bright orange sauce. The bowl is placed on a white marbled surface with sliced lemons nearby, adding a fresh look. Photo taken with an iphone --ar 4:5 --v 7

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) for dressing

1/2 tsp salt for dressing

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

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Chop the cauliflower into florets and place them on a baking sheet. Drizzle with 3 tablespoons lemon juice, 2 tablespoons olive or avocado oil, and season with salt and pepper. Toss to coat evenly.

Step 3: Roast the cauliflower directly on the baking sheet (no parchment for best browning) for about 30 minutes, until tender and golden brown.

Step 4: While the cauliflower roasts, steam the chopped broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp. Set aside.

Step 5: Make the tahini dressing by whisking together 5 tablespoons tahini, 3 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 4-6 tablespoons water until smooth and pourable. Adjust water as needed.

Step 6: Divide 4 cups of fresh baby spinach evenly into four bowls. Add the roasted cauliflower and steamed broccoli on top.

Step 7: Sprinkle each salad with 2 tablespoons pepitas, 1 tablespoon sesame seeds, and 2 tablespoons hemp seeds.

Step 8: Slice each avocado in half and add 1/2 avocado per serving.

Step 9: Drizzle the tahini dressing evenly over the salads. Serve immediately with a squeeze of fresh lemon and optional hot sauce, salt, and pepper to taste.

Tips & Variations

For a nuttier flavor, toast the pepitas, sesame, and hemp seeds lightly before adding them to the salad.

Make the salad vegan and gluten-free as is—with wholesome, plant-based ingredients.

Swap baby spinach for kale or arugula for a different leafy green base.

Add roasted chickpeas or grilled chicken for extra protein if desired.

If you prefer a thinner dressing, increase the water gradually to reach the desired consistency.

FAQs

Can I use frozen broccoli instead of fresh?

Frozen broccoli can work if fresh is unavailable. Thaw and steam it gently to avoid mushiness, then drain well before adding to the salad.

Is this salad suitable for meal prep?

Yes, but keep the dressing separate and add avocado just before eating to maintain freshness. Assemble the rest in containers for an easy and balanced meal.