COCONUT TURMERIC ROMANESCO

2 heads romanesco (or cauliflower)
1/4 cup mayonnaise (preferably one made with avocado oil or some other healthy oil)
3 garlic cloves, finely chopped
1/2 cup coconut milk (lite or full fat — either works)
2 Tb ground turmeric
1 Tb chopped fresh ginger
1 tsp chopped Fresno chile pepper
1 Tb chopped shallot
2 tsp kosher salt
3 Tb shelled pistachios
1 Tb chopped fresh dill (optional)

Preheat oven to 375. Combine mayo and garlic in a small bowl. Chop romanesco or cauliflower into florets and throw onto a sheet pan (I line my sheet pan with parchment paper for easy clean up). Dump mayo/garlic mixture onto romanesco and toss to coat (this can be done in a bowl if you prefer but I hate dirtying an extra thing). Combine next 6 ingredients in a blender and pour over romanesco. Sprinkle with pistachios. Bake for 17 minutes or until golden brown. Season with a little more salt and the dill (if using) and serve.