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Roasted Brussels Sprouts and Cauliflower Salad with Turmeric Tahini Dressing

Roasted Brussels Sprouts and Cauliflower Salad with Turmeric Tahini Dressing


For the Salad:

  • 1 lb Brussels sprouts, trimmed and halved

  • 1 small head cauliflower, cut into florets

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika (optional)

  • 4 cups mixed leafy greens (spinach, kale, arugula)

  • 1/4 cup toasted pumpkin seeds

  • 1/4 cup dried cranberries or pomegranate seeds (optional)

For the Turmeric Tahini Dressing:

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground ginger

  • 1 clove garlic, minced

  • Salt and pepper to taste

  • Water, as needed to thin


  1. Preheat the oven to 400°F (200°C).

  2. In a large bowl, toss Brussels sprouts and cauliflower with olive oil, salt, pepper, minced garlic, and smoked paprika until evenly coated.

  3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

  4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

  5. While the vegetables are roasting, prepare the turmeric tahini dressing. In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, maple syrup or honey, ground turmeric, ground cumin, ground ginger, minced garlic, salt, and pepper. Gradually add water, a tablespoon at a time, until the dressing reaches your desired consistency.

  6. Once the vegetables are roasted, allow them to cool slightly.

  7. In a large salad bowl, combine the roasted Brussels sprouts and cauliflower with mixed leafy greens.

  8. Drizzle the turmeric tahini dressing over the salad and toss gently to coat.

  9. Sprinkle toasted pumpkin seeds and dried cranberries or pomegranate seeds over the salad for added flavor and texture.

  10. Serve immediately as a nutritious and delicious cancer-fighting meal.

This recipe combines the cancer-fighting properties of Brussels sprouts and cauliflower with other ingredients rich in antioxidants, anti-inflammatory compounds, and phytonutrients. Enjoying this flavorful salad regularly can help support your overall health and well-being while potentially reducing your risk of cancer.

Nutritional Information for the Entire Recipe:

For the Salad:

  • Brussels sprouts (1 lb): Approximately 176 calories

  • Cauliflower (1 small head): Approximately 146 calories

  • Olive oil (2 tablespoons): Approximately 238 calories

  • Garlic (2 cloves): Approximately 8 calories

  • Smoked paprika (1 teaspoon): Approximately 6 calories

  • Mixed leafy greens (4 cups): Approximately 28 calories

  • Toasted pumpkin seeds (1/4 cup): Approximately 63 calories

  • Dried cranberries or pomegranate seeds (1/4 cup): Approximately 93 calories

For the Turmeric Tahini Dressing:

  • Tahini (1/4 cup): Approximately 340 calories

  • Lemon juice (2 tablespoons): Approximately 8 calories

  • Apple cider vinegar (1 tablespoon): Approximately 3 calories

  • Maple syrup or honey (1 tablespoon): Approximately 52 calories

  • Ground turmeric (1 teaspoon): Approximately 8 calories

  • Ground cumin (1 teaspoon): Approximately 8 calories

  • Ground ginger (1/2 teaspoon): Approximately 3 calories

Total Estimated Calories for the Entire Recipe: Approximately 1,162 calories

Estimated Calories per Serving: This recipe yields multiple servings, so the number of servings will determine the calories per serving. If we divide the entire recipe into 4 generous servings, each serving would contain approximately 291 calories.

Please keep in mind that these calorie estimates are based on typical values for the ingredients used and may vary depending on specific brands and quantities used in the preparation of the recipe. Additionally, these calculations do not account for any variations or substitutions made to the recipe.

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