Roasted Cauliflower Wedges with Clarified Butter and Tahini Sauce by Foodie’s Market Chef Laura Bren

Ingredients

• 1-pound unsalted butter
• 1 head cauliflower, 2 to 2 ½ pounds
• Kosher salt
• Fresh ground pepper
• ½ cup tahini paste (prepared ground white sesame seeds)
• 1 clove garlic, peeled and finely minced
• ½ to ¾ cup water
• 1 ½ to 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt