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