Ingredients

The following ingredients have 4 Servings
  • 1 medium head of cauliflower, chopped into florets
  • 3 tbsp lemon juice (45 mL)
  • 2 tbsp olive or avocado oil (30 mL)
  • salt and pepper
  • 5 tbsp tahini (75 g)
  • 3 tbsp lemon juice (45 mL)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 4-6 tbsp water
  • 4-6 cups fresh baby spinach, approx. 1 cup per serving
  • 4 cups chopped broccoli, approx. 1 cup per serving
  • 2 avocado, 1/2 avocado per serving
  • 1/2 cup pepitas, 2 tbsp per serving
  • 4 tbsp sesame seeds, 1 tbsp per serving
  • 1/2 cup hemp seeds, 2 tbsp per serving
  • fresh lemon, for serving
  • salt and pepper
  • hot sauce, optional

Instruction

  • Preheat oven to 400 degrees F.
  • Chop the cauliflower into florets and place on a baking sheet. It can be lined with parchment paper for easier clean up but I find you get a better result when roasted directly on the pan.
  • Drizzle the cauliflower with the lemon, oil and a pinch of salt and pepper and use your hands to mix until all the pieces are coated. Roast for 30 minutes until tender and browned.
  • While the cauliflower is roasting, prepare the broccoli and tahini sauce. Steam the broccoli on the stovetop for 4-5 minutes until bright and tender-crisp.
  • To make the tahini dressing, whisk all the ingredients together in a container until smooth and creamy. Adjust the amount of water used to reach a creamy but pourable consistency.
  • Prepare 4 bowls or containers with a handful of fresh spinach. Once the veggies are ready, divide them between the bowls. Divide the seeds between the servings. Add 1/2 an avocado to each salad.
  • Drizzle the tahini dressing equally over the 4 bowls.
  • Serve right away topped with hot sauce, lemon juice, salt and pepper, if desired.