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1
Preheat the oven to 425.
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2
Separate one head of cauliflower into 2-inch florets and the other into 1-inch florets.
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3
On a large, rimmed baking sheet, toss the 1-inch florets with 3 tablespoons of the oil and season with salt and pepper.
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4
Roast the cauliflower for about 15 minutes, stirring occasionally, until golden in spots and tender.
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5
Meanwhile, bring a pot of salted water to a boil.
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6
Add the 2-inch cauliflower florets and cook until tender, about 15 minutes.
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7
Drain and pat dry.
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8
Spread the pine nuts in a pie plate and toast until golden, about 5 minutes.
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9
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil.
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10
Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
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11
Add the turmeric and rice and stir to coat.
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12
Stir in the chicken broth and 1/2 teaspoon of salt and bring to a boil.
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13
Cover tightly and cook over low heat until the broth is absorbed and the rice is tender, about 20 minutes.
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14
Transfer the rice to a large bowl.
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15
Fold in the roasted cauliflower, toasted pine nuts, currants and cilantro.
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16
Spoon the rice into a 2 1/2- to 3-quart souffle dish and press lightly on the top.
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17
Arrange the boiled cauliflower florets on top.
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18
In a small bowl, combine the melted butter and paprika.
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19
Brush half of the butter mixture over the cauliflower and bake for about 15 minutes, until heated through.
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20
Preheat the broiler.
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21
Brush the cauliflower with the remaining butter and broil, 6 inches from the heat, until lightly browned, about 5 minutes.
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22
Serve hot or warm.
