Roasted Broccoli & Cauliflower Salad with Tahini

Olivia

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Roasted broccoli and cauliflower salad with tahini dressing made from simple ingredients for a healthy vegetarian meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Salad

Cuisine: American

Calories: 212

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
3 tablespoons olive oil
Salt to taste
Black pepper to taste
¼ cup tahini
2 tablespoons lemon juice
1 small garlic clove minced
Water as needed

Equipment

Roast Pan with Non-Stick Rack

Mixing Bowl

$27.99

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02/01/2026 01:02 pm GMT

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

Calories: 212kcalCarbohydrates: 9gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 36mgPotassium: 373mgFiber: 3gSugar: 2gVitamin A: 294IUVitamin C: 68mgCalcium: 55mgIron: 1mg

Notes

Serve warm or at room temperature.

Add cumin or paprika for extra flavor if desired.

Tahini sauce can be made ahead.

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