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–+ servings
Roasted Cauliflower and Broccoli Salad

Roasted Cauliflower and Broccoli Salad with Creamy Tahini Magic

This Roasted Cauliflower and Broccoli Salad is a vibrant, nutritious, and low-carb option that delights with its creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower chopped into florets
  • 2 cups Broccoli chopped into florets
  • 2 cups Fresh Spinach baby spinach preferred
  • 2 medium Avocado sliced
For the Dressing
  • 1/2 cup Tahini
  • 1/4 cup Lemon Juice freshly squeezed
  • 1 teaspoon Garlic Powder to taste
  • 1/2 teaspoon Salt to taste
  • 1 teaspoon Hot Sauce optional
For the Crunch
  • 1/4 cup Pepitas can substitute with sunflower seeds
  • 2 tablespoons Sesame Seeds toasted
  • 2 tablespoons Hemp Seeds or chia seeds

Equipment

  • Oven
  • Baking Sheet
  • Steaming Basket
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Toss chopped cauliflower florets with lemon juice, oil, salt, and pepper. Spread on the baking sheet.
  3. Roast the cauliflower for 30 minutes, turning halfway, until tender and slightly browned.
  4. Steam broccoli florets for 4-5 minutes until bright green and tender-crisp. Remove and set aside.
  5. In a medium container, mix tahini, lemon juice, garlic powder, and salt. Gradually add water to reach a smooth consistency.
  6. In bowls, layer spinach, roasted cauliflower, steamed broccoli, and avocado. Sprinkle with pepitas, sesame seeds, and hemp seeds.
  7. Drizzle with tahini dressing, add hot sauce if desired, toss gently, and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 9gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gSodium: 250mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 80mgCalcium: 120mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep dressing separate for freshness.

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