Brussels sprouts and cauliflower

Brussels Sprouts & Roasted Cauliflower Salad

If you are looking for a delicious side dish or meal, then you have to try this Brussels Sprouts & Roasted Cauliflower salad with tahini dressing. Such a simple recipe with big flavors.

The tahini dressing in the recipe is great and can be used on any salad. I also suggest using Mike’s Hot Honey instead of regular honey. If you are not familiar with Mike’s Hot Honey, let me introduce you. A little bit sweet, a little bit spicy and a whole lot of yummy. This stuff is amazing. I love adding it to salad dressings and drizzling it on vegetables.

More Reasons to Love this Brussels Sprouts & Roasted Cauliflower Salad

The combination of these ingredients makes this salad a nutrient powerhouse! Brussels sprouts and cauliflower are cruciferous vegetables which may help decrease your risk of cancer and heart disease, lower inflammation, and they are also rich in vitamins and nutrients.

Tahini is made from ground sesame seeds and has many health benefits. Tahini is a great source of protein, fiber, monounsaturated fats, and vitamins B1 and B2. It’s hard to believe that 2 tablespoons provide 8 percent of magnesium, 22 percent of phosphorus, 14 percent of iron, 12 percent of calcium!

Chickpeas are a a great source of protein, but did you know they also help reduce your risk of cancer, heart disease and diabetes? They also provide high levels of iron, zinc, folate, phosphorus, and B vitamins.

* A note about avocado oil – you will see that I use avocado oil in most of my recipes. Many oils become unstable during high heat cooking, but avocado oil can withstand higher temperatures. Learn more about refined oils and other ingredients to avoid at the grocery store.

Recipe Tips

Brussels Sprouts – you either love them or think you hate them. I personally love them and think crispy Brussels sprouts are a great addition to any salad. I’m a big fan of saving time, so I head for the precut Brussels sprouts at the grocery store. If you buy them whole, make sure to peel off the outer leaves, wash them well, cut off the ends and then thinly slice. You can also use a food processor to shave your Brussels sprouts. Simply trim off the ends, toss them in and pulse a few times. Food processors are a total time saver in the kitchen. Head over to The Best Kitchen Tools and Gadgets page to learn which food processor I can’t live without!

Chickpeas – Drain your chickpeas and make sure to save the liquid to make a delicious chocolate mousse for dessert! Wash and pat dry on a clean towel. This ensures a crunchier chickpea when baking. Thirty minutes will give you a nicely cooked chickpea, but if you want to get them extra crispy keep them in for 40 minutes.

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