Preparation
Preheat oven to 175°C. Let cool. Line a large baking sheet with parchment paper or a silicone mat.
Preparing the cauliflower: Cut the cauliflower into bite-sized florets. Make sure they're all the same size so they cook evenly. If necessary, halve or quarter any larger florets.
Dressing: Place the cauliflower florets in a large bowl and toss with olive oil, garlic, turmeric, salt, and pepper until completely coated.
Arrange the seasoned cauliflower in a single layer on a platter. Avoid overcrowding to ensure the cauliflower is crispy.
Cooking Step 1: Roast the cauliflower in the oven for about 10 minutes. Then remove from the oven. To make the Honeytalk Galagala sauce: While the cauliflower is cooking, combine the soy sauce, honey, apple cider vinegar, grated ginger, turmeric, and (optional) fresh ginger in a small bowl. Mix well.
Add the glaze: Pour half of the glaze over the roasted cauliflower and toss well to coat evenly. Set aside the remaining glaze.
Step 2: Return the cauliflower to the oven and cook for another 10-15 minutes, or until the edges are golden and crispy and the florets are tender.
Add the remaining glaze: Remove the cauliflower from the oven and immediately drizzle with the remaining glaze.
To garnish and serve: Arrange the cauliflower on a serving platter and sprinkle with fresh cilantro or parsley, sesame seeds, and chives. Serve immediately, while still hot and crisp.
