Roasted Whole Cauliflower with Green Tahini Sauce
by Yotam Ottolenghi
1 large cauliflower with its leaves intact
45g unsalted butter, softened to room temperature
2 Tbsp olive oil
wedges of lemon, to serve
coarse sea salt
For the Green Tahini Sauce
3 Tbsp lemon juice
80ml warm water
1 clove of garlic, crushed
15g flat-leaf parsley (if making by hand, it should be finely chopped)
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