Turmeric-Roasted Cauliflower with Pistachio Gremolata

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)

⅓ cup shelled pistachios, raw and unsalted are ideal but roasted work too

½ cup finely chopped flat-leaf parsley

¼ cup pomegranate arils

½ teaspoon Aleppo pepper, or to taste

Directions at food52.com

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