Roasted Cauliflower With Turmeric Sauce

Preheat oven to 425°. Place 1 large head of cauliflower (about 2½ lb.), cored, cut into large florets, on a large rimmed baking sheet. Drizzle with extra-virgin olive oil and season with kosher salt; toss to coat. Spread out into an even layer and roast, turning halfway through, until deeply browned and tender, 40–50 minutes.

Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium. Cook 5 garlic cloves, finely grated, and one 2½" piece ginger, peeled, finely grated, stirring constantly, until fragrant, about 30 seconds. Add 2 tsp. ground turmeric and season with salt. Cook, stirring, until mixture is yellow, about 1 minute. Pour in half of one 13.5-oz. can unsweetened coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 8–10 minutes. Stir in 1 Tbsp. fish sauce, 2 tsp. honey, and remaining half of one 13.5-oz. can unsweetened coconut milk. Return to a simmer, cover, and cook, stirring occasionally, 20 minutes. Taste sauce and season with more salt and/or add honey if needed.

Transfer cauliflower to a platter; pour turmeric sauce over. Top with 1 Fresno chile, thinly sliced, store-bought fried onions, and toasted unsweetened coconut flakes.