ROASTED CAULIFLOWER AND BROCCOLI SALAD

This salad of roasted cauliflower and broccoli is a wonderful low-carb plant-based dinner that is rich in flavor and nutrition.

Don’t waste your time and roll into the kitchen and make sweet and sour tofu right now with X2coupons!

WHY I MAKE THIS RECIPE

With a creamy mayo dressing, red wine vinegar, bacon, cheese, and sunflower seeds, this recipe departs a little from the traditional broccoli and cauliflower salad. Instead, it includes fresh spinach, avocado, steamed broccoli, lemon-roasted cauliflower, various seeds, and a creamy lemon tahini sauce.

RECIPE for this food

    This colorful and lovely plant-based salad is filling due to its high fiber, protein, and healthy fat content.
The recipe is low-carb and keto-friendly, but anyone looking for a quick, filling lunch that is also attempting to eat more vegetables and plants can also enjoy it.
Enjoy this bowl as a quick, light supper during the week, or prepare it in advance as a nutritious choice for meal prepping.
In either case, it’s bursting with flavor and texture, simple to adjust to your tastes, and quite filling!

RECIPE HIGHLIGHTS

1. Nut-free, vegan, and gluten-free.
2. Low in carbohydrates, high in protein and fiber.
3. Simple, common ingredients make this dish simple to prepare.
4. Can be altered by adding or changing different ingredients.
   It’s ideal for adding quinoa, rice, roasted sweet potatoes, or chickpeas if you’re not following a low-carb diet.
5. Excellent for dinner preparation.

INGREDIENT NOTES

The printable recipe card below contains a detailed ingredient list, including measurements and all necessary directions. Ingredient and substitution considerations are covered in this section.

–  Cauliflower: To prepare 4 servings of this salad, you will need an entire head of cauliflower. Don’t stress over the precise size.

– Lemon: For the roasted cauliflower and the lemon tahini sauce, you will need 1-2 lemons.

– Oil: You can use any oil of your choosing, but for roasting the cauliflower, I’d recommend olive oil or avocado oil.

– Tahini: To make the salad’s lemon-tahini dressing, you’ll need ordinary tahini. Sesame seeds are the only ingredient in tahini that is creamy, smooth, and not overly bitter.

– Garlic Powder: To avoid blending the dressing, I used garlic powder, but you may instead use 1-2 minced or grated garlic cloves.

– Spinach: For the salad’s base, choose from Romaine lettuce, mixed greens, baby kale, kale, spinach, arugula, or any other green you want.

 -Freshly chopped broccoli: You’ll need around 4 cups of it, or about 1 cup per salad. The amount need not be precise. Use more or less depending on your choice.

– Avocado: Each serving of the recipe calls for 1/2 an avocado, but you can adjust the amount to your liking.

– Hemp, pepita, and sesame seeds are included in the salad as crunchy, nutrient-dense seeds. You can switch out whatever nuts or seeds you choose and combine different types as necessary. It would be fine to use sunflower seeds, slivered almonds, walnuts, pecans, or cashews. If you want more flavor, try toasting them!

STEP-BY-STEP INSTRUCTIONS

STEP 1. ROAST THE CAULIFLOWER.

– Put the cauliflower in the oven first. You can prepare the remaining bowls while the cauliflower roasts so they are ready to serve when the cauliflower is finished.

– Cauliflower should be chopped into florets and mixed with the oil, salt, and lemon. I don’t even use a bowl; I just combine everything on the pan. 30 minutes should be spent baking it. Once cooked, it ought to be soft yet crispy and caramelized.

STEP 2: STEAM THE BROCCOLI.

• On the burner, in an Instant Pot, or in the microwave, broccoli can be steam-cooked. On the burner, I like to steam broccoli.
• After bringing the water to a boil, steam the broccoli for 4–5 minutes, or until it is crisp and vibrant but still firm.
• Note: After around 7 minutes of cooking, broccoli will change from tender and bright green to mushy and dull green. You don’t want to cook it too much!

STEP 3: MAKE THE TAHINI SAUCE.

• Any basin or container can be used to combine the tahini sauce components. Whisk the mixture until it is smooth and creamy. If extra water is required, gradually add it until the sauce is thick but still pourable.

STEP 4: ASSEMBLE THE SALADS.

– To ensure a uniform distribution of the ingredients, I prefer to construct the salads one at a time, but you could alternatively toss everything together in a big bowl.

– Start by placing a bed of spinach on each plate before adding equal portions of the roasted cauliflower, steaming broccoli, avocado, and seeds.

* Quick Tip: To add more flavor, try toasting the seeds! They should be added to a skillet and heated over medium heat for a few minutes, or until aromatic and gently browned. However, they’ll burn quickly, so keep a tight check on them.

– Add a generous dollop of the lemon tahini sauce, spicy sauce, salt, and pepper to each salad, to taste.

VARIATIONS

• Other Vegetables: Grated carrot, grated raw beet or roasted beet, pickled red onion or raw red onion, green onions, olives, or roasted Brussels sprouts are other vegetables that go nicely with this salad.
• Add Tofu or Tempeh: Try adding this baked tofu or marinated tempeh for more protein. This balsamic tofu, marinated tofu, or sweet chili tofu might also be included.
• Try adding up to 1/2 cup of brown rice, quinoa, chickpeas, lentils, or black beans per serving if you don’t require the salad to be low-carb.
• Roasted sweet potato or butternut squash also taste great in salads if you’re not searching for a low-carboption.
• Consider using 1/2 cup each bowl.
  Use 1-2 tablespoons of dried cranberries or raisins per serving (not low-carb).
• Spinkle the salad with crumbled tempeh or coconut bacon.
• Add your favorite grated cheese or try this almond parmesan to the salad.

STORING

– Before storage, let cool.
– If you’re making extra bowls for the next day’s lunch, just store them in a sealed container in the fridge where they may be kept for up to three days.
– It is advised to keep the dressing segregated until right before serving.
– Before putting the salad together, the roasted cauliflower and steamed broccoli can be prepared up to two days in advance and stored in the fridge in a sealed container.
– Up to one week in advance, the tahini dressing can be prepared. It will somewhat thicken after being stored, but if necessary, you can thin it out with some water.