Name: Roasted Cauliflower With Turmeric Sauce
Total time: 50 minutes
Yield: 4 servings
Ingredients: 1 large head of cauliflower (about 2½ lb.), cored, cut into large florets; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; Kosher salt; 5 garlic cloves, finely grated; 1 2½" piece ginger, peeled, finely grated; 2 tsp. ground turmeric; 1 13.5-oz. can unsweetened coconut milk; 1 Tbsp. fish sauce; 2 tsp. (or more) honey; 1 Fresno chile, thinly sliced; Store-bought fried onions and toasted unsweetened coconut flakes (for serving)

Roasted Cauliflower with Turmeric Sauce on crackled white plate

Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Nicole Louie

Level up a basic roasted cauliflower side dish with this savory coconut-milk-based sauce and crispy, crunchy toppings. Turmeric provides an earthiness that sings when paired with ginger, garlic, honey, and a dash of fish sauce. The result is bright, rich, and warming at the same time—and you can’t beat the sunny color!

What you’ll need

Pragati Turmeric
$10 At Diaspora Co.
Rimmed Baking Sheet
$30 $28 At Amazon
Medium Saucepan
$50 $39 At Amazon
Microplane
$18 At Amazon

Recipe notes