This dressed-up roasted cauliflower dish is one that I turn to on weeknights and for weekend dinner parties. It's a low-effort, high-impact dish that's so striking in flavor and presentation. Freshly grated turmeric brings an earthiness to the dish that I love, but if you can't find it, ground turmeric is a fine substitute. The pistachio gremolata and pomegranate arils add so much freshness and zing, and I like to use them liberally to make the dish a little salad-like. When pomegranates aren't in season, either omit the arils (no substitutions needed) or omit the dates and use currants or dried cranberries in place of the arils. —EmilyC
Toss the cauliflower with the turmeric and olive oil on a sheet pan, season with salt, and arrange in a single, even layer. Roast for 15 minutes, then remove the pan from the oven. Add the dates, toss everything together, and redistribute in a single, even layer. Continue roasting until the cauliflower is nicely browned and tender, and the dates and little bits of grated turmeric are starting to caramelize, about 10 minutes more. Remove pan from oven, and squeeze half a lemon (zest it first—you'll need it for the gremolata in Step 3!) over the whole dish; add more lemon juice and salt, to taste.
Meanwhile, to make the pistachio gremolata: Toast the pistachios in a small skillet over medium heat, until they’re fragrant, about 3 to 4 minutes. Remove from heat, and when cool enough, chop them into fine yet irregular pieces with a knife. In a small bowl, toss together the pistachios, lemon zest, parsley, pomegranate arils, and Aleppo pepper; season with a pinch of salt.
Arrange the cauliflower and dates on a large serving platter, and scatter the pistachio gremolata over the top. Serve warm or at room temperature.