Spiced Black Beans with Turmeric Roast Cauliflower

Simple but incredibly delicious spiced black beans with golden roast turmeric cauliflower. Packed with flavour and made from mostly store cupboard ingredients.
Spiced black beans with turmeric roast cauliflower

I love this recipe! Not only is it super speedy, incredibly easy and deliciously nourishing, but it’s one of those recipes that often gets overlooked because of how simple it is.

But don’t be too quick to judge a simple recipe, they are loved for a reason, plus they come in super handy when you are in a tight spot or don’t want to cook.

This one is an adaptation from an old Madhur Jaffrey (one of my foodie idols) recipe.

It’s created using simple store cupboard ingredients but put together in such a way that it layers those familiar flavours for the ultimate comfort recipes, and you guys know me,

I’m all about comfort food, especially when it tastes as good.

It’s definitely one to have up your sleeve for impromptu dinner parties with friends or quick, lazy weekend dishes.

The perfect combination of texture, colour, and flavour that the whole family can enjoy. But please don’t be scared of all the different spices that this recipe has.

They perfectly balance each other out and means you’re able to easily adjust to your own heat and spice preference.

Black beans are an ingredient, like this recipe, that I often overlook, which is something I really need to change as they are a great protein source, provide a dish and your body with a lot of fibre.

And, they can help you stay fuller, for longer, which makes this dish the ultimate lunch or dinner recipe.

I’ve paired my black beans which have been spiced with turmeric, cumin, and chilli topped with golden roasted cauliflower, which absorbs all the delicious flavours perfectly.

I then scoop it all up with flatbreads, and serve a big fresh slaw on the side, for added crunch and texture.

And of course, with a big dollop of coconut yogurt swirled on top to make it extra creamy and luxurious!

You can even serve this with roast potatoes or rice for an extra warming carb hit.

This recipe is all about the cooking time. All those wonderful spices you put in infuse into the black beans and cauliflower, adding extra layers and depth of flavour to the dish. Plus, it does all its cooking for you, so you can sit back and relax and breathe in all the wonderful flavours.

I always make extra portions when creating this recipe because the flavours are even better the next day once they have developed and infuse all the wonderful components, plus it freezes and keeps really well, making it the perfect meal-prepping dish.

Just portion out and freeze in jars or individual portions and thaw overnight in the fridge, and it can be kept in the freezer for a few weeks.

If you can’t get hold of asafoetida (an Indian spice), leave it out. It works just as well without it.

The recipe is super adaptable, meaning you can use up and add any leftover veggies in the fridge on the side or swap out for your favourite ingredients.

You could swap out the black beans for chickpeas or another white bean variant.

Try roasting broccoli instead of cauliflower for a delicious, vibrant twist.

Add a swirl of coconut yogurt or a drizzle of tahini dressing for extra creaminess and luxury.

I hope you enjoy, love Niki xx

The Recipe

Spiced black beans with turmeric roast cauliflower

Spiced Black Beans with Turmeric Roast Cauliflower

Simple but incredibly delicious spiced black beans with golden roast turmeric cauliflower. Packed with flavour and made from mostly store cupboard ingredients.
Prep time: 15 minutes
Cook time: 40 minutes
2 servings
4.60 from 10 votes

Ingredients

For the cauliflower

  • 1 medium head of cauliflower chopped up
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Big pinch sea salt
  • Black pepper
  • Big pinch chilli flakes

For the black beans

  • 1 onion roughly chopped
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1/2 tsp asafoetida
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • 10 cherry tomatoes sliced in half
  • 1 can organic black beans–including the water
  • 1 tsp sea salt
  • 1/4 tsp white pepper

Instructions

To make the cauliflower

  • Pre heat the oven to 180C.
  • Add the oil and spices to a large bowl and mix well.
  • Cut cauliflower up into florets, then add them to the bowl with the oil and splices. Mix well.
  • Add to a large roasting pan. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes until the cauliflower is cooked and golden brown. Remove from the oven.

To make the beans

  • First, add the oil to a large frying pan and heat to a medium heat. Add in the onion and fry for approx 8-10 minutes until soft and browning. Add in the garlic and fry for a further minute.
  • Add the spices and cook for a minute. Add in the cherry tomatoes and cook for a further 3 minutes until they are softened. Now add a splash of water if needed.
  • Add the black beans with their liquid and cover and simmer for 10 minutes
  • Season really well.

To serve

  • Delicious with flatbreads and slaw.
Print Recipe

I'd love to hear your comments…

  • Janette Lillepold

    How large is 1 can of black beans?

  • Jocelyn

    This was really delicious. I wondered what kind of slaw you suggest to go with It. Thanks!

    • A

      Wonderful!
      There’s a few on my site if you search for ‘slaw. I like my creamy one.
      Love, Niki xxx

  • Looks amazing! Has anyone had any luck using dried beans instead of canned in this recipe? (Soaked and cooked probably, but I’m mainly wondering about the whole can of beans + water aspect)

  • Christina

    This recipe is amazing!

    I added some coconut milk and chopped cilantro at the end and served over brown rice. This one will be a repeat for sure. Thanks for sharing!

    • Thanks for sharing this recipe! Really delicious and, for me, unexpected spices for black beans and cauliflower. I was looking for a simple recipe for ingredients I had on hand. This was a wonderful treat!

    • Fantastic! so happy to hear xxx

  • 5 stars
    Great recipe. I added a bit of homemade vegan mayo to the beans at the end which gave a creamy texture and sprinkled cilantro and mint on top for garnish. So delicious. I can’t wait to make this again. Love your recipes Niki!!!

    • Hi Karry that sounds like a delicious addition, I must give it a try myself. Thank you so much! – Niki xo

  • Natalie

    Absolutely delicious! A really warning, tasty recipe! I added a squeeze of lime at the end and some flaked almonds and coriander to serve.

    Would highly recommend.

    • Oooh that sounds great Natalie – I’ll definitely give it a try! – Niki xo

  • Carmel reilly

    Everything I cook of yours is amazing. About to try this one. Can I freeze leftovers or would that be a bit meh?

  • Robin Miller

    Made it tonight with out the tomatoes I loved it will do again

  • Honestly, I loved this recipe and also my partner! So easy, quick and tasty! Perfect for us! First time we combined it with some mashed potato (from leftovers) and second with brown and wild rice and…. simply so good!

    Thanks for sharing! Vegan live becomes much easier with meals like this 🙂

  • Julia McKinney

    Absolutely delicious! I made a double batch of the beans and everyone loved them. I served them with Cauliflower steaks and flatbreads x

    • Fantastic! So happy you liked xxx

      • I loved this- my partner made homemade roti with it. We were curious what India recipe it was adapted from? Please – like tandoori cauliflower?

  • Mirte van der Linden

    I loved it! And, even better, my boyfriend who is very picky loved it even more! I want more, he said

  • Hi Niki

    I’ve just made this – fantastic! We devoured it! I’ve made a few of your recipes from off the website, all of which were super tasty but I’ve ordered your cook book this afternoon so looking forward to sitting down, reading, planning and cooking (and then eating!) even more of your plant based recipes!

  • I can never have enough recipes for simple storecupboard dinners for those nights where you do not really have time for shopping or cooking. This is a nice robust dinner. The only thing I added was a splash of apple cider vinegar which adds a bit of a lift. Also I sprinkled the plate with fresh coriander which you have on the picture but dont mention in the recipe. Thanks so much for this recipe!

  • I found this recipe via pinterest and wanted to take the time to comment on this wonderful dish. Very easy to make, delicious flavours and easy to follow directions. I added 2 tbsp of sriracha sauce and found the spice level good for hubby and I, but a bit zippy for the kiddo’s (which can be easily fixed with less spice). Thanks so much for sharing your recipe.

  • I went for more of a one-dish meal approach with this (weekly meal prep) but this was a great base! I added quinoa to the Bean/tomato mix and other veggies I had on hand with the cauliflower. So yummy! Thank you!!

  • I saved this as a pin a while ago and just came back to it as I found a half decent cauliflower this week. Your recipes never disappoint and this was delicious. Went the whole shebang and had it with rice, seedy flatbreads, red cabbage slaw and Greek yog. Another winner. Thanks again x

    • Hi Hayley
      Aww thank you! So happy you liked it, what a feast!
      Love
      Niki xxx

  • Holy gosh this was delicious. I’d never tried black beans before so this was a brilliant introduction! Will definitely be repeating this!

  • What kind of slaw would you eat with this?

    • I liked a nice light cabbage one with toasted sunflower seeds.
      Love
      Nikixxx

  • I made this yesterday and it was a hit. I will definitely make again and again.

  • Hi Niki,

    I just made this recipe this evening and it was deeeeelicious! Definitely a keeper! The spices, black beans, tomatoes and cauliflower all went so well together! I didn’t use asafoetida and it was fine without it. Thank you for sharing!

  • Caroline

    Is that really half a tablespoon of asafoetida?

  • Debra Wilson

    At what temperature do I roast the cauliflower ……

  • Rebecka

    Hi I’m looking forward to making this…what else would you have this with?

    • I would serve it with salad and flatbread. Or roast potatoes.
      My best
      Nikixx

  • Great recipe! Even my picky child was going for the food eagerly. 🙂 I will be back to check out your recipes many times to come, since you seem to have a quite a treasure chest here.

  • Savanah

    Hello, I’m allergic to tomatoes (most nightshade veggies in general) Is there something else I can replace it with or can the recipe do without?

    • Hi Savanah
      I haven’t tried but I think it will still work without the tomatoes.
      My best
      Niki xx

  • Connie Kearns

    What is asafoetida?

    • Its an Indian spice, if you can’t find it. Just leave it out.
      My best
      Niki xxx

  • Kimberly Reeves

    This looks amazing. What temp is the oven to roast the cauliflower? Thanks!

    • Hey
      Ill amend 180C
      My best
      Niki xx

      • Thanks for the inspiration – I’m going to make this for Sunday lunch today! I’ll use broccoli and add mushrooms too I think

  • Denise P.

    Recipe calls for 1/2 smoked paprika. Is that 1/2 tsp. Or 1/2 tablespoon?

  • This was wonderful! The whole family loved it. Instead of asafoetida, I used about half cup of chopped leek. Thank you!

  • Bruce Sherman

    Wait a minute am i missing something, the recipe says nothing about combining the lentils and cauliflower, do you combine them and then bake them, do you just mix the 2 together? What am i missing here?

  • Really enjoyed this recipe, which I got from the February 2019 issue of ‘Vegan Food & Living’ … (they referenced your website as the source!).

    After 10 minutes of simmering the black beans, I took the lid off and turned up the heat a bit to reduce a little.

    I was rather surprised at the calories per serving … 866 … with 28.8 grams of sugar … I don’t think this can be right!

    This was voted by my vegan son and non-vegan husband as “definitely one to have again” … !! Thank you!

    • Hi Ali
      So happy you and your family like it!
      The calories can’t be correct.
      Love
      Niki xx

  • Excellent recipe . Great combination of textures, colours and flavours

  • What can I substitute the asafoetida with? This looks so delicious, I look forward to making it, but don’t have asafoetida. Thanks for the recipe!

    • CC White

      Fennel seed is a suitable substitute.

      • No, fennel seed is not a suitable substitute for asafoetida. it isn’t. Fennel seed has nothing at all in common with it. Asafoetida is more like onion/leek/garlic.

    • Hi Joan
      If you dont have it, not to worry.
      No need for a substitution, it’s also good without.

      Best
      Niki x

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