1 large head of cauliflower, trimmed and cut into bite-sized florets
2 tablespoons finely grated fresh turmeric (from about three 3-inch pieces), or 1 teaspoon ground (or as needed to fully coat the florets)
3 tablespoons olive oil
Kosher salt, to taste
6 to 8 dates, such as Medjool, pitted and halved (or quartered if large)
1 large lemon (finely grated zest plus juice)
1/3 cup shelled pistachios, raw and unsalted are ideal but roasted work too
1/2 cup finely chopped flat-leaf parsley
1/4 cup pomegranate arils
1/2 teaspoon Aleppo pepper, or to taste
Heat oven to 425°F.
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.