Preheat oven to 450˚F(230˚C). Line a baking sheet with parchment paper and place a wire rack on the top. Slice off the bottom core of 1 head of cauliflower, making sure the core stays intact.

In a small bowl, Mix together 2 tbsps olive oil, 1 tsp each turmeric and garlic powder, ½ tsp each onion powder, salt, and black pepper. Set aside.

Bring 4 cups broth to a boil in a large pot. Once boiling, place cauliflower inside. Cover and reduce heat to simmer. Let cook for 3-4 minutes.

Remove cauliflower and place on wire rack. Dry cauliflower off with a towel. Let cool for 10 minutes. After 10 minutes, check the cauliflower to see if any moisture remains and dry again if so.

Using a pastry brush, brush marinade across the whole cauliflower. Place in oven for 40-45 minutes. Optional: When done, you can char a bit under a broiler, but watch carefully so as not to burn.

Right after you take out cauliflower, place the 2.5lbs cubed potatoes in the same broth and cook for 10-15 minutes or until fork tender.

When potatoes are done cooking, using a slotted spoon, remove the potatoes to a large bowl, and the remaining liquid in pot to a heat proof cup. You should have two cups liquid remaining. If not fill until you get to 2 cups.

To the bowl of potatoes, add in ¼ cup butter, ½ tsp salt and ¼ tsp pepper.

In the same pot, add ¼ cup butter over medium heat and let melt.

You can serve the dishes individually or present the roasted cauliflower on a bed of the whipped potatoes.