Description
A vibrant and nutritious roasted cauliflower and broccoli salad, featuring tender roasted cauliflower florets, steamed broccoli, fresh baby spinach, creamy tahini dressing, and a medley of seeds for added crunch. This wholesome salad is perfect for a healthy lunch or light dinner, combining roasted and steamed vegetables with creamy avocado and zesty lemon flavors.
Ingredients
Scale
Vegetables
- 1 medium head of cauliflower, chopped into florets
- 4 cups chopped broccoli (approx. 1 cup per serving)
- 4–6 cups fresh baby spinach (approx. 1 cup per serving)
- 2 avocados (1/2 avocado per serving)
Dressing
- 5 tbsp tahini (75 g)
- 6 tbsp lemon juice, divided (45 mL + 45 mL)
- 2 tbsp olive or avocado oil (30 mL)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 4–6 tbsp water
- Salt and pepper, to taste
Toppings
- 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
- Prepare: Begin by preheating your oven to 400°F (200°C). Gather all the ingredients and prepare your vegetables by chopping the cauliflower into florets.
- Roast Cauliflower: Arrange the cauliflower florets directly on a baking sheet. Drizzle with 3 tbsp lemon juice and 2 tbsp olive or avocado oil, then season with salt and pepper. Toss with your hands to coat evenly. Roast in the preheated oven for about 30 minutes, until the cauliflower is tender and golden brown.
- Steam Broccoli: While the cauliflower is roasting, steam the chopped broccoli on the stovetop for 4-5 minutes until bright green and tender-crisp. Drain and set aside.
- Make Dressing: In a container, whisk together 5 tbsp tahini, 3 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp garlic powder, and 4-6 tbsp water until smooth and creamy. Adjust water quantity to achieve a pourable consistency.
- Assemble Salad: Divide 4-6 cups of fresh baby spinach evenly into 4 bowls or containers. Add the roasted cauliflower and steamed broccoli on top of the spinach. Distribute the pepitas, sesame seeds, and hemp seeds evenly among the servings. Slice each avocado in half and place 1/2 avocado per bowl.
- Serve: Drizzle each salad bowl with the tahini dressing. Top with extra lemon juice, salt, pepper, and hot sauce if desired. Serve immediately to enjoy the contrast of roasted, steamed, and fresh ingredients.
Notes
- For easier cleanup, you can line the baking sheet with parchment paper, though roasting directly on the pan gives a better browned result.
- Adjust lemon juice and hot sauce amounts according to your taste preference.
- This salad is best enjoyed fresh but can be stored covered in the fridge for up to 2 days.
- To keep the avocado fresh when storing, squeeze lemon juice over the avocado halves.
- You can substitute the pepitas and hemp seeds with other seeds or nuts as preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting, Steaming
- Cuisine: Western
Keywords: cauliflower salad, broccoli salad, roasted vegetables, tahini dressing, healthy salad, vegetarian salad, roasted cauliflower, steamed broccoli
