This turmeric spiced whole roasted cauliflower is really easy, looks gorgeous, and makes such a delicious meal that will satisfy the most ardent omnivores.
Preheat the oven to 400°F/200°C, and loosely line a baking sheet with aluminum foil.
Slice the bottom of the core off the cauliflower so that it sits evenly on the baking
sheet. Drizzle 1 1/2 tablespoons of the olive oil over the cauliflower, and use your
hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
Make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, salt, cumin, coriander, turmeric, maple syrup, and cayenne.
Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour the remaining 1 1/2 tablespoons of olive oil and the lemon
juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
Remove the cauliflower from the oven, and spread 1/4 of the yogurt sauce all over. Roast for another 15 minutes.
In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon,
and a pinch of salt.
Remove the cauliflower from the oven. It should be tender outside and fork-tender inside.
Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.