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Keto Roasted Broccoli and Cauliflower Salad with Tahini Dressing

This Keto Roasted Broccoli and Cauliflower Salad combines the heartiness of roasted vegetables with the creamy nuttiness of tahini dressing, creating a side dish that's both satisfying and low in carbs.
Course Sides
Cuisine Keto, Middle Eastern Inspired
Keyword broccoli, cauliflower, Keto, Low-Carb, Roasted Vegetables, Salad, Tahini Dressing
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 210kcal

Equipment

  • Oven
  • Large Baking Sheet
  • Parchment paper
  • Large Bowl
  • Small bowl
  • Whisk

Ingredients

Broccoli

  • 1 head broccoli cut into florets, approximately 1 pound or 450 grams

Cauliflower

  • 1 head cauliflower cut into florets, approximately 1 pound or 450 grams
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper

Tahini Dressing

  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic minced, about 3 grams
  • 2-4 tbsp warm water as needed for consistency
  • ½ tsp cumin powder
  • ¼ tsp paprika
  • sea salt to taste

Instructions

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Place the broccoli and cauliflower florets in a large bowl. Drizzle with olive oil, and season with salt and pepper. Toss well to coat evenly.
  • Spread the florets in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for even roasting.
  • Roast in the preheated oven for about 20-25 minutes, or until the edges are crispy and the florets are tender with a nice golden color.
  • While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, paprika, and sea salt. Gradually add warm water until you reach a pourable consistency.
  • Once the vegetables are done, remove them from the oven and let them cool slightly.
  • Transfer the roasted vegetables to a serving bowl, drizzle with the tahini dressing, and toss gently to combine.
  • Serve the salad warm or at room temperature, as preferred.

Notes

Adjust the consistency of the tahini dressing with warm water as needed; it should be creamy but pourable.
For added texture and flavor, consider garnishing the salad with toasted sesame seeds or chopped fresh herbs like parsley or cilantro.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.

Nutrition

Calories: 210kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Fiber: 7g | Net Carbs: 8g