Name: Roasted broccoli and cauliflower steaks with tahini
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: Ingredients; ½ Head - Cauliflower, sliced vertically to ½-inch; ½ Head - Broccoli, sliced vertically to ½-inch; 1 Tbsp - Olive oil; Salt and pepper, to taste; Lemon Garlic Sauce; 1 Cup - Buttermilk made with a2 Milk® Whole (see below); 1/3 Cup - Tahini; 2 Tbsp - Fresh lemon juice; 2 Garlic cloves, chopped; Salt and pepper, to taste; Za’atar and red chili flakes, for garnish

Roasted broccoli and cauliflower steaks with tahini

Difficulty

Easy

Preparation

10 mins

Cooking time

30 mins

Servings

Ingredients

½ Head - Cauliflower, sliced vertically to ½-inch

½ Head - Broccoli, sliced vertically to ½-inch

1 Tbsp - Olive oil

Salt and pepper, to taste

Lemon Garlic Sauce

1 Cup - Buttermilk made with a2 Milk® Whole (see below)

1/3 Cup - Tahini

2 Tbsp - Fresh lemon juice

2 Garlic cloves, chopped

Salt and pepper, to taste

Za’atar and red chili flakes, for garnish

Directions

Preheat the oven to 375 degrees and prepare a baking sheet with foil.
Lay the cauliflower and broccoli slices on the foil and drizzle with olive oil. Toss gently and season to taste. Bake for 25-30 minutes, until just tender.
Except for the garnishes, combine all of the sauce ingredients in a blender. Scraping down the sides, blend until smooth.
To serve, spoon the sauce onto each plate and lay the roasted veggies on top. Garnish with Za’atar and Red Chili Flakes as desired.