Name: Zesty Roasted Cauliflower and Broccoli Salad for Vibrant Health
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 head Cauliflower (Alternatively, use romanesco or additional broccoli.); 1 head Broccoli (Avoid oversteaming for the best texture.); 1 large Avocado (Chopped nuts can be used as an alternative.); 4 cups Spinach (Arugula or mixed greens are excellent alternatives.); 3 tablespoons Lemon Juice (Use fresh juice for the best flavor.); 1/4 cup Tahini (Almond butter can be a substitute.); 3 tablespoons Olive or Avocado Oil (Coconut oil can be used as an alternative.); 1 teaspoon Garlic Powder (Use fresh minced garlic for a stronger flavor.); 2 tablespoons Water (Vegetable broth can be used for added depth.); 1/4 cup Pepitas & Sesame Seeds (Other seeds or nuts can be substituted.); 2 tablespoons Hemp Seeds (Can be replaced with more pepitas or nuts.); to taste Hot Sauce (optional) (For added spice.); 1 teaspoon Salt (Use more to taste.); 1/2 teaspoon Pepper (Consider garlic or onion powder for extra kick.)

As I pulled the warm, golden-hued cauliflower from the oven, the nutty aroma wafted through my kitchen, instantly lifting my spirits. If you’re craving something that’s both satisfying and nutritious, my Low-Carb Roasted Cauliflower and Broccoli Salad with Creamy Lemon Tahini Dressing is just the ticket! This vibrant dish is not only easy to whip up but also gives a fresh take on your favorite veggies, making it a true crowd-pleaser for anyone looking to cut back on carbs. With its luscious tahini dressing and creamy avocado, this salad strikes a perfect balance between crunchy and smooth textures, while being completely plant-based. Wondering how to elevate your lunchtime routine or impress your guests at dinner? Let’s dive into making this delightful creation together!

Why is this salad a must-try?

Vibrant Colors: The mix of roasted cauliflower and broccoli creates a stunning plate that’s as pleasing to the eyes as it is to the palate.

Creamy Dressing: The tahini dressing offers a unique nutty flavor that perfectly complements the veggies, making every bite a delight.

Quick & Easy: With just a few simple steps, you can create a healthy, low-carb meal that saves you time in the kitchen.

Nutrient-Rich: Packed with healthy fats from the avocado and a variety of vitamins, this salad supports your overall wellness while being completely plant-based.

Crowd-Pleaser: Whether it’s lunch or dinner, this dish is sure to impress your family or guests. For more fresh ideas, consider pairing it with a Chef Salad Bright or Napa Chicken Salad with Sesame Dressing.

Roasted Cauliflower and Broccoli Salad Ingredients

For the Salad

Cauliflower – Provides bulk and crunch; consider substituting with romanesco or additional broccoli for a fun twist.
Broccoli – Brings vibrant green color and nutrients; be careful not to oversteam for the best texture.
Avocado – Adds creaminess and healthy fats; alternatively, use chopped nuts if you prefer.
Spinach – Serves as a fresh base for the salad; arugula or mixed greens are excellent alternatives.

For the Dressing

Lemon Juice – Brightens the dish with fresh flavor; always opt for fresh juice to enhance taste!
Tahini – Creates the creamy dressing with a nutty profile; almond butter can work if you don’t have tahini.
Olive or Avocado Oil – Essential for roasting, adding flavor; you can switch it out with coconut oil if desired.
Garlic Powder – Deepens the flavor of the dressing; fresh minced garlic offers a stronger flavor if preferred.
Water – Adjusts the dressing’s consistency; swapping it for vegetable broth adds extra depth.

For the Topping

Pepitas & Sesame Seeds – Provide crunch and nutrition; feel free to use other seeds or nuts like sunflower or chia as substitutes.
Hemp Seeds – Add a boost of protein; you can skip these or replace them with more pepitas or nuts for crunch.
Hot Sauce (optional) – For those who enjoy a bit of heat; try jalapeños or chili flakes for similar spice.

For Seasoning

Salt and Pepper – Crucial for bringing out all the flavors; consider adding garlic or onion powder for an extra kick!

Step‑by‑Step Instructions for Roasted Cauliflower and Broccoli Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature will ensure your cauliflower and broccoli roast perfectly, developing a beautiful golden-brown color while maintaining a delightful crunch. While the oven warms up, gather your baking sheet and prepare your vegetables.

Step 2: Prepare the Cauliflower
Chop the cauliflower into small, even florets and spread them across the baking sheet. Drizzle with olive oil and freshly squeezed lemon juice, then season generously with salt and pepper. Toss them to ensure an even coating, and place the baking sheet in the oven to roast for about 30 minutes, or until tender and caramelized.

Step 3: Cook the Broccoli
As the cauliflower roasts, take this time to prepare your broccoli. Steam the florets in a pot or steamer basket for 4-5 minutes, just until they turn bright green and are tender-crisp. Avoid overcooking for the best texture—this step will create a lovely balance alongside the roasted vegetables in your Roasted Cauliflower and Broccoli Salad.

Step 4: Whisk the Dressing
In a small bowl, combine tahini, the juice of one lemon, salt, garlic powder, and enough water to create a smooth pourable consistency. Whisk them together vigorously until well blended—this creamy lemon tahini dressing will bring everything together in your salad. Adjust the water if necessary for the desired thickness.

Step 5: Assemble the Salad
Now it’s time to put your Roasted Cauliflower and Broccoli Salad together! In individual serving bowls, lay a foundation of fresh spinach. Evenly divide the roasted cauliflower, steamed broccoli, and half an avocado per bowl. Sprinkle pepitas and sesame seeds on top for extra crunch and nutrition.

Step 6: Add the Finishing Touches
Drizzle your creamy tahini dressing generously over each salad bowl. For an added kick, feel free to top off with a few dashes of hot sauce, along with a touch more salt and pepper to taste. This zesty addition ties in beautifully with the roasted flavors, making your salad truly irresistible!

How to Store and Freeze Roasted Cauliflower and Broccoli Salad

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness and crunchiness.

Freezer: This salad is best enjoyed fresh, but you can freeze roasted cauliflower and broccoli separately for up to 1 month. Thaw in the fridge before using.

Reheating: If you’re reheating the roasted veggies, do so in a preheated oven at 350°F (175°C) until heated through, but it’s best enjoyed chilled in salad form.

Assembly Tip: For meal prep, consider storing vegetables, dressing, and greens separately, allowing you to combine them fresh for a delightful Roasted Cauliflower and Broccoli Salad experience!

Expert Tips for Roasted Cauliflower and Broccoli Salad

Perfect Broccoli: Avoid overcooking; steam just until bright green and tender-crisp to maintain an ideal texture in your salad.
Flavor Boost: Toast your pepitas and sesame seeds in a skillet for a few minutes before adding them to the salad for enhanced nutty flavors.
Adjust Dressing Consistency: If your tahini dressing is too thick, gradually add water or vegetable broth until it reaches your desired pourable consistency.
Meal Prep Friendly: Store any extra Roasted Cauliflower and Broccoli Salad in the fridge for up to 3 days, but keep the dressing separate until serving to avoid sogginess.
Seasoning Magic: Consider adding garlic or onion powder to your salad seasoning for an extra burst of flavor that pairs beautifully with the fresh veggies.

What to Serve with Roasted Cauliflower and Broccoli Salad

Dive into creating a complete meal that tantalizes the taste buds and offers delightful textures.

Grilled Lemon Chicken: Juicy and zesty, grilled chicken perfectly complements the salad’s creamy tahini dressing while adding protein for a satisfying meal.
Quinoa Pilaf: Lightly seasoned quinoa adds a nutty flavor and chewy texture, making it a hearty addition to balance the fresh crunch of the salad.
Garlic Bread: Warm, crusty garlic bread provides a rustic touch, allowing you to scoop up the salad and enjoy its luscious dressing in every bite.
Roasted Sweet Potatoes: Sweet, caramelized chunks of roasted sweet potatoes add a comforting sweetness to the plate, harmonizing beautifully with the salad’s bright flavors.
Chickpea Patties: These crispy, protein-packed patties offer a delightful crunch, echoing the roasted veggies while keeping the meal plant-based and hearty.
Crisp White Wine: A chilled glass of Sauvignon Blanc enhances the salad’s zesty dressing, refreshing the palate with each sip.
Dark Chocolate Mousse: End on a sweet note with this rich dessert, balancing the salad’s freshness and providing a touch of indulgence after a healthy meal.
Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a cooling touch, offering a refreshing contrast to the warm roasted vegetables.
Herbal Iced Tea: Light and fragrant, a glass of herbal iced tea complements the flavorful profile without overshadowing the salad.

Make Ahead Options

These Roasted Cauliflower and Broccoli Salad ingredients are perfect for meal prep! You can roast the cauliflower (up to 24 hours in advance) and store it in an airtight container in the fridge to maintain its flavor and texture. Steam the broccoli and refrigerate it for up to 3 days—just make sure it’s not overcooked to keep that lovely crunch. When you’re ready to serve, simply assemble the salad with fresh spinach, avocado, and sprinkle the seeds on top. Drizzle the creamy tahini dressing just before serving to keep everything vibrant and delicious. This way, you’ll have a nutritious, low-carb meal ready in no time!

Roasted Cauliflower and Broccoli Salad Variations

Feel free to get creative and customize this lovely salad to suit your taste!

Seasonal Veggies: Swap out cauliflower and broccoli for Brussels sprouts or asparagus for a unique seasonal twist. Each veggie has its own special flavor profile!
Pomegranate Pop: Add pomegranate seeds for a burst of sweetness and color that contrasts beautifully with the savory elements in the salad. Such a refreshing touch for any gathering!
Protein Boost: Incorporate cooked quinoa or chickpeas for a heartier meal. This will enhance the salad’s nutritional value and keep you full longer without compromising the flavor.
Nut-Free Option: If you’re looking to eliminate nuts altogether, consider using sunflower seeds instead of pepitas or sesame seeds. They’ll still provide that satisfying crunch while being allergen-friendly!
Dairy-Free Creaminess: Replace the tahini with almond butter for a different take on the dressing. It’s equally creamy and will offer a different, delightful nutty flavor.
Herbaceous Freshness: Toss in some fresh herbs like parsley or cilantro for an aromatic lift and flavor complexity that elevates each bite. Don’t underestimate the power of fresh greens!
Extra Spice: If you crave a bit of heat, add sliced jalapeños or a sprinkle of chili flakes for a delightful kick. It will add a whole new dimension to your salad!

For more exciting dishes to try alongside, consider a classic Jello Salad Retro that adds a touch of nostalgia to your table or a fresh Sheet Pan Meatballs with Tomato Salad and Green Sauce for a complete meal experience.

Roasted Cauliflower and Broccoli Salad Recipe FAQs

What is the best way to select ripe broccoli and cauliflower?
Absolutely! When choosing cauliflower, look for firm heads with tightly packed florets, avoiding any with dark spots or blemishes. For broccoli, vibrant green stalks and tightly closed florets are signs of freshness. If the leaves are bright and crisp, even better!

How should I store leftover roasted cauliflower and broccoli salad?
Very! Place leftovers in an airtight container in the refrigerator for up to 3 days. Remember to keep the tahini dressing separate until you’re ready to dig in—it helps maintain the freshness and crunchiness of the veggies.

Can I freeze roasted cauliflower and broccoli?
Indeed! You can freeze the roasted cauliflower and broccoli separately for up to 1 month. To freeze, let them cool completely, then spread them out on a baking tray and freeze until firm; transfer to freezer bags afterward. When you’re ready to use, just thaw in the fridge overnight and enjoy in salads or as sides.

What should I do if my tahini dressing is too thick?
No problem! If you find your tahini dressing a bit too thick for your liking, simply whisk in additional water or vegetable broth, one tablespoon at a time, until it reaches your desired consistency. This dressing should be creamy but still pourable, enhancing your salad wonderfully.

Are there any dietary considerations for this salad?
Absolutely! This Roasted Cauliflower and Broccoli Salad is plant-based and dairy-free, making it a perfect option for vegans. If allergies are a concern, be cautious with tahini, as it is made from sesame seeds. You can substitute it with almond butter if needed. For those with nut allergies, simply omit the nuts and seeds or choose safe alternatives like sunflower seeds.

How can I enhance the flavor of the salad further?
Very! To amp up flavor, consider adding a sprinkle of garlic or onion powder to your salad seasoning. You could also toast the pepitas and sesame seeds in a skillet for a few minutes before adding them to your salad. This will elevate the nutty flavors and make every bite even more delicious!