Roasted broccoli and cauliflower steaks with tahini

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® 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.
Calories230
Serving Size 251g
17g
Total Carbohydrate
9g
Protein
16g
Total Fat
Allergens
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