Ingredients

• 1 large head cauliflower, cored, cut into florets -olive oil

• 5 garlic cloves, finely chopped

• 2" piece of ginger, finely chopped, or 1 Tbsp ginger puree

• 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 (optional)

• Green onion to garnish

• Salt and pepper to taste

Directions

1. 1. Preheat oven and a rimmed baking sheet (optional to foil wrap it). Toss the cauliflower in oil and season with salt and pepper.

2. Carefully remove the preheated pan from the oven. Add a splash of oil to the pan, add the cauliflower, and carefully spread it out in an even layer before returning it to the oven. Cook until the outside is browned and the cauliflower is cooked, flipping halfway through, about 40-50 minutes total. If the cauliflower browns quickly but isn't cooked inside, you can add foil to the top to let it steam.

3. While the cauliflower is roasting, heat 1 Tbsp oil in a pan. Add the 5 minced garlic cloves and minced ginger (or 1 Tbsp ginger puree), and stir constantly about 30 seconds or until fragrant.

4. Stir in the 2 tsp ground turmeric and season with salt. Stir the mixture constantly for another minute.

5. Add half the coconut milk, and bring this to a simmer. Cook, stirring occasionally, until slightly thickened, about 8-10 minutes.

6. Stir in the remaining coconut milk, 1 Tbsp fish sauce, and 2 tsp honey. Return to simmer. Cover and cook while stirring occasionally about 20 minutes.

7. Taste the sauce to adjust the salt/pepper/honey levels. If satisfied, add the cauliflower to the sauce and toss.

8. Plate the cauliflower and garnish with chile and green onions