“Zesty Delight: Lemon Roasted Cauliflower and Broccoli Salad with Creamy Tahini Dressing”

Indulge your taste buds with our vibrant Roasted Cauliflower and Broccoli Salad, elevated with a burst of zesty lemon and a velvety tahini dressing. This refreshing dish combines the wholesome goodness of fresh greens, nutrient-rich seeds, and perfectly roasted vegetables. Whether you’re a salad enthusiast or just looking for a nourishing meal, this recipe promises a symphony of flavors that will leave you craving more.

In our household, this Roasted Cauliflower and Broccoli Salad has become a go-to favorite. The lemon-kissed cauliflower, perfectly roasted to golden perfection, adds a delightful crunch to every bite. The creamy tahini dressing, a labor of love, transforms a simple salad into a culinary masterpiece. It’s not just a salad; it’s a celebration of flavors and textures that has won the hearts of my family and friends.

Why This Recipe Rocks:

1. Lemon Infusion: The lemon-roasted cauliflower brings a tangy twist, elevating the overall freshness of the salad.
2. Creamy Tahini Delight: The luscious tahini dressing, with its perfect balance of flavors, adds a creamy and savory dimension to the dish.
3. Nutrient-Packed Goodness: Packed with baby spinach, broccoli, avocado, and an array of seeds, this salad is a nutritional powerhouse.

Ingredients:

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

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 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
• Salt and pepper
• Hot sauce, optional

Instructions:

1. Preheat the oven to 400 degrees F.
2. Chop cauliflower into florets and place on a baking sheet. Drizzle with lemon juice, oil, salt, and pepper. Roast for 30 minutes until tender and browned.
3. While cauliflower is roasting, steam broccoli on the stovetop for 4-5 minutes until bright and tender-crisp.
4. Whisk together all ingredients for the tahini dressing until smooth. Adjust water for desired consistency.
5. Prepare bowls with a handful of fresh spinach. Divide roasted cauliflower and steamed broccoli among the bowls. Add seeds and half an avocado to each salad.
6. Drizzle tahini dressing equally over the bowls.
7. Serve immediately, optionally topped with hot sauce, lemon juice, salt, and pepper for an extra kick.

Notes: Feel free to customize the salad with your favorite greens or additional toppings. The tahini dressing can be stored separately for a convenient make-ahead option. Enjoy this salad as a wholesome meal or a delightful side dish for any occasion!