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:
- Lemon Infusion: The lemon-roasted cauliflower brings a tangy twist, elevating the overall freshness of the salad.
- Creamy Tahini Delight: The luscious tahini dressing, with its perfect balance of flavors, adds a creamy and savory dimension to the dish.
- 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:
- Preheat the oven to 400 degrees F.
- 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.
- While cauliflower is roasting, steam broccoli on the stovetop for 4-5 minutes until bright and tender-crisp.
- Whisk together all ingredients for the tahini dressing until smooth. Adjust water for desired consistency.
- 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.
- Drizzle tahini dressing equally over the bowls.
- 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!
