Mix all the ingredients in a bowl, but the cauliflower, until well combined.
Trim the base of the cauliflower to remove any green leaves and the stem.
Place the cauliflower head onto an aluminum foil, then Make cuts in the cauliflower head and then rub the marinade all over the cauliflower, allowing some of it to come inside of it.
Bake the cauliflower head covered in aluminum foil and put it on a baking sheet for 45 minutes.
Open the foil, brush the olive oil on the cauliflower head and raise the oven heat to 500ºF (250ºC). and put the tray back in the oven (opened aluminum foil and cauliflower head included) to cook for another 15 minutes to ensure you have a crispy cauliflower head. Otherwise, it would be soggy while the juices will remain in the aluminum foil and condense.
I like to add the remaining juices in the aluminum foil on top of it once I have cut it in quarters.
Video
Notes
You can keep the leftovers covered in the fridge for up to 3 days.
Use any herbs or spices you want or have on hand, have fun!
I use a brush to rub the marinade all over the cauliflower because the turmeric stains a lot, but unnecessary. You can also use your hands or even a plastic bag.
Baking time may vary depending on your oven, the size of your cauliflower, or how soft you want it.
You can keep it in an airtight container in the freezer for 1-2 months.