• To a large skillet, over medium-high heat, add in the olive oil. Once its hot add in the cauliflower pieces, cut side down. After 5 minutes flip them over on the other cut side, and pour in the chicken broth. Season tops of wedges with salt to taste. Cover your pan and cook for another 10-15 minutes on medium-low heat. Cauliflower is done when pieces are fork tender. You may need to add in 1/4 cup more broth if the liquid is absorbed and the wedges still need more time to cook.

Peanut Tahini Sauce:

• To a small bowl, add in the peanut butter, tahini, ginger, garlic, rice vinegar, honey, toasted sesame oil, soy sauce, olive oil, salt and whisk together until smooth. If the mixture is too thick, add 1 tbs water at a time to thin it out. Taste and adjust to your palate if needed.
• Drizzle this onto your cauliflower pieces as you serve it. Garnish with chopped peanuts, toasted sesame seeds, fresh parsley and a drizzle of honey.