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Roasted Cauliflower and Broccoli Salad

Satisfying Roasted Cauliflower and Broccoli Salad Delight

A vibrant and nutritious Roasted Cauliflower and Broccoli Salad, featuring a creamy lemon tahini dressing, perfect for a healthy, low-carb meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower Chopped into florets
  • 1 head Broccoli Cut into small pieces
  • 4 cups Baby Spinach For the base
  • 1 medium Avocado Sliced
  • 1/2 cup Pepitas Pumpkin seeds for crunch
  • 2 tablespoons Sesame Seeds For texture and flavor
  • 2 tablespoons Hemp Seeds Optional
For the Dressing
  • 1/4 cup Tahini Creamy base
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 2 tablespoons Olive or Avocado Oil For roasting
  • 1 teaspoon Garlic Powder For flavor enhancement
  • 1/4 cup Water To adjust dressing consistency
  • to taste Salt
  • to taste Pepper
Optional Add-Ons
  • to taste Hot Sauce For those who like heat

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • steamer basket

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or greasing it with olive oil.
  2. Chop the cauliflower into florets, toss with lemon juice, olive oil, salt, and pepper. Spread on the baking sheet and roast for 30 minutes.
  3. While the cauliflower roasts, steam the broccoli for about 4-5 minutes until bright green and tender-crisp.
  4. In a bowl, whisk together tahini, lemon juice, salt, garlic powder, and water until smooth. Adjust water for desired consistency.
  5. In serving bowls, create a base with baby spinach, then layer with roasted cauliflower, steamed broccoli, avocado, pepitas, and sesame seeds.
  6. Drizzle tahini dressing over the salad and serve immediately. Offer hot sauce on the side if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 100mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping dressing separate. Can freeze for up to 2 months, thaw overnight in refrigerator before serving.

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