Preheat oven to 425° F. On a baking sheet, combine the cauliflower, the olive oil, turmeric, ginger, black pepper, paprika, and a pinch of chili flakes and salt. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender.

Remove the cauliflower from oven, add the shallots and cashews. Drizzle over the soy sauce, toss to combine and evenly coat everything. Roast another 10 minutes, until charred.

Meanwhile, cook rice noodles according to packaged directions.

Heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.

To serve, divide the noodles among bowls and top with roasted cauliflower. Finish with a squeeze of lime juice and top with basil or cilantro. Enjoy!