This roasted broccoli and cauliflower salad is warm, balanced, and quietly satisfying. As the vegetables roast, they develop crisp edges and deep flavor while staying tender inside. The tahini brings everything together with a creamy, nutty finish that feels grounding without heaviness. It’s the kind of salad that works across seasons, warm or at room temperature. Simple ingredients come together with intention and ease. Nourishing, steady, and made for everyday meals.
Roasted Broccoli & Cauliflower Salad with Tahini
Roasted broccoli and cauliflower salad with tahini dressing made from simple ingredients for a healthy vegetarian meal.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Mixing bowl
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Toss broccoli and cauliflower with olive oil, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 30 minutes, turning once halfway, until tender and lightly browned.
- In a small bowl, whisk tahini, lemon juice, garlic, and water until smooth and pourable.
- Transfer roasted vegetables to a serving bowl.
- Drizzle with tahini sauce and toss gently before serving.
Nutrition
Notes
Serve warm or at room temperature.
Add cumin or paprika for extra flavor if desired.
Tahini sauce can be made ahead.