Wash a whole head of cauliflower and cut off the leaves and any stem that is sticking out.
Bring 8 cups of water to a boil then add 2 tsp. salt and 1/2 tsp turmeric. (Be sure there's enough water to cover the whole head of cauliflower - add more water if needed.)
Place the whole cauliflower in the boiling water for 5 minutes to blanch it. While the cauliflower head is blanching, mix up the basting liquid by combining 1/2 cup of the liquid that you blanched the cauliflower in, plus oil, liquid Aminos, oregano, and black pepper.
Take the head of cauliflower out of the water, place it in an oven-safe baking dish, and pour the basting liquid over it.
Place the cauliflower in a 400° F (204° C) oven for about 40-45 minutes until golden brown - taking it out every 15 minutes to spoon the basting liquid over the head of the cauliflower.
Serve your cauliflower with your choice of veggies around it and drizzled with spicy tahini dressing (or siracha mayo), balsamic glaze, pomegranate seed, and fresh parsley.
Notes
Don't blanch the head of cauliflower for more than 5 minutes or I find that the final result is overcooked.
Be sure to use turmeric in the blanching liquid to give your head of cauliflower a beautiful golden color.
To make your own balsamic glaze - simmer 1 cup of balsamic vinegar with 2-4 tablespoons of sweetener of choice over low heat for about 15 minutes until the mixture is about 1/2 the volume and it has thickened to the consistency of syrup.