Spiced Black Beans with Turmeric Roast Cauliflower

This recipe is incredibly easy to make, super speedy and nourishing. The black bean recipe is an adaptation from an old Madhur Jaffrey recipe. It’s one of Andys favourites and he loves it so much I thought it pop it here for you to enjoy.

It’s the type of recipe you might overlook because of the simple ingredients but there’s lots of comforting flavour and as it’s made with mostly store cupboard ingredients it’s s great recipe to have up your sleeve.

I’ve teamed these comforting black beans with golden roasted cauliflower and we usually scoop it up with flatbreads and a big slaw for crunch.

You can also swap the black beans for chickpeas, very tasty! I like to dollop a big spoon of coconut yogurt in too.



  2 servings
  15 minutes preparation time
  40 minutes cook time


For the cauliflower; 

  • 1 medium head of cauliflower chopped up
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 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 tbsp 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


For the cauliflower; 

  1. Add the oil and spices to a large bowl and mix well.
  2. Cut cauliflower up into florets then add them to the bowl with the oil and splices, mix well.
  3. 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.

For the beans; 

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

To serve; 

Delicious with flatbreads and slaw.


  1. Joan on October 30, 2018 at 7:26 am

    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!

    • Niki on October 31, 2018 at 5:46 pm

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

      Niki x

  2. Helen on November 11, 2018 at 4:32 pm

    Excellent recipe . Great combination of textures, colours and flavours

    • Niki on December 10, 2018 at 9:46 pm

      Thank you Helen!

Leave a Comment

Subscribe to my Newsletter

Subscribe and receive a free download of my SuperSix recipe book.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.