Cut off bottoms of brussel sprouts slice in half lengthwise. Cut cauliflower florets into smaller bite size pieces.
Wash all vegetables
Toss all vegetables with 2 ounces of your olive oil and sprinkle with salt
Preheat oven to 450 and place vegetables on a cookie sheet laying flat so they do not overlap, bake for 10-12 minutes until they are browned, flipping them half way through.
In a blender add kale, salsa verde, queso anejo, lemon, the top of your bunches (with stems removed) of basil parsley and cilantro and your remaining 4 oz. of olive oil. Leave a little bit of whole herbs for garnishes.
Blend until sauce is smooth and then pour 3/4 of this on your vegetables. Use remainder to pour on top if desired. Serve on top of quinoa or rice, or as a side dish.