Broccoli & Cauliflower with Chermoula, Olives & Golden Raisins

Serves: 4
Total Time: 20 min.

INGREDIENTS

1 head broccoli, cut into florets, stalk reserved for another use 
1 head cauliflower, cut into florets, stalk reserved for another use
2 T olive oil
1/2 t za'atar 
1/2 t kosher salt
1/4 c coarsely chopped golden raisins
1/4 c coarsely chopped castelvetrano olives 

CHERMOULA

1/4 t ground cumin
1 garlic clove, finely minced
1/2 t salt
2 T finely chopped parsley 
pinch cayenne
2 T olive oil
1 t fresh lemon juice

Preparation:

Preheat oven to 450. Place the broccoli and cauliflower on a sheet pan. Drizzle with 2 T olive oil, then sprinkle with 1/2 t kosher salt and 1/2 t za'atar. Toss to combine, making sure broccoli and cauliflower are evenly coated. Spread vegetables out evenly on sheet pan and roast for 12 min, until starting to brown at edges. Remove from oven. 

Meanwhile, in a small bowl, combine all chermoula ingredients and stir. Add golden raisins and olives, then spoon sauce over roasted vegetables.