Preparation

1. Heat oven to 425 degrees.
2. In a medium bowl, toss cauliflower with turmeric, olive oil and salt. On a parchment lined sheet pan, arrange the cauliflower in a single, even layer. Roast for 15 minutes, then remove the pan from the oven. Add the dates, toss to combine and redistribute in a single layer. Continue roasting until the cauliflower is nicely browned and tender, and the dates and little bits of grated turmeric are starting to caramelize, about 10 minutes more. Remove pan from oven and squeeze half a lemon(zest it first) over the whole dish.
3. Meanwhile, to make the gremolata, toast the pistachios in a small skillet over medium heat, until fragrant, about 3 to 4 minutes. Remove from heat and when cool enough, chop into fine irregular pieces with a knife. In a small bowl, toss together the pistachios, lemon zest, parsley, pomegranate arils and crushed red pepper flakes. Season with a pinch of salt.
4. Arrange the cauliflower and dates on a large serving platter, and scatter the pistachio gremolata over the top. Serve warm or at room temperature.