Running on Real Food · by Deryn Macey★ 5.0 (10)
Roasted Cauliflower and Broccoli Salad
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 59%
CARBS 40G23% OF CAL
19G FIBER7G SUGAR13G OTHER
FAT 54G70% OF CAL
8G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based salad of roasted cauliflower and broccoli with avocado, spinach, and seeds, dressed in creamy lemon tahini sauce. Satisfying and nutrient-dense.
mainamericansaladbowl🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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)
- hot sauce (optional)
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 59%
CARBS 40G23% OF CAL
19G FIBER7G SUGAR13G OTHER
FAT 54G70% OF CAL
8G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 898mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3127mg
- Calcium
- 396mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 898MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.