- Difficulty
- Easy
- Preparation
- 10 minutes
- Cooking time
- 30 minutes
- Servings
- 4
- 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™ Homogenized Milk
- 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
Buttermilk
- 1 Cup
- a2 Milk™ Homogenized Milk
- 2 Tbsp.
- Fresh lemon juice
- 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.