Mix: Place the cauliflower florets in a large bowl and toss with the oil, garlic, turmeric, salt, and pepper until well coated.
Arrange the seasoned cauliflower in a single layer on the baking sheet. Avoid overcrowding the pan to ensure a nice, crispy finish. First roasting step: Roast the cauliflower in the oven for about 10 minutes. Then remove it.
Prepare the glaze: While the cauliflower is in the oven, mix soy sauce, honey, apple cider vinegar, grated ginger, turmeric, and (if desired) extra ginger in a small bowl. Mix well.
Add the glaze: Pour half of the glaze over the partially roasted cauliflower and toss well to coat. Set the remaining glaze aside.
Second roasting step: Return the cauliflower to the oven and roast for another 10–15 minutes, until the edges are golden brown and crispy and the florets are tender.
Baking sheets
Add the remaining glaze: Remove the cauliflower from the oven and immediately drizzle the remaining glaze over it.
Garnish and serve: Transfer the cauliflower to a serving platter and sprinkle with fresh cilantro or parsley, sesame seeds, and scallions. Serve immediately while hot and crispy.
