Roasted broccoli and cauliflower steaks with tahini

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

Buttermilk

1 Cup

a2 Milk® Whole

2 Tbsp.

Fresh lemon juice

1. Preheat the oven to 375 degrees and prepare a baking sheet with foil.
2. 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.
3. Except for the garnishes, combine all of the sauce ingredients in a blender. Scraping down the sides, blend until smooth.
4. 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.