Spiced Black Beans with Turmeric Roast Cauliflower

My husband absolutely loves this recipe, and so do I. 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 as this AND gets the husband’s approval (now, if I only I could teach him how to make it!) – 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 about 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 can help you stay fuller, for longer, which makes this dish the ultimate lunch or dinner recipe.

If you have any black bean recipes that you absolutely love, please let me know, so I can give them a go!

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 and then scoop it up with flatbreads (I have a quick step by step tutorial on how to make the best effortless flatbreads here) and a big fresh slaw 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 sure to make extra portions when creating this recipe because the flavours are even better the next day once they have had a chance to develop 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 – it can be kept in the freezer for a few weeks

It’s also 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.

  • 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 yoghurt or a drizzle of tahini dressing for extra creaminess and luxury.
  • If you can’t get hold of asafoetida (an Indian spice), feel free to leave out, works just as well without it.

If you like this recipe, why not give one of my other cauliflower recipes a try? This Whole Roast Cauliflower is paired with a Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing for a show stopping center-piece.

I’ve paired Roast Cauliflower with Courgette, Wild Garlic Pesto and a Butter Bean Saladas an homage to the wild garlic season and the lighter dishes we are now experiencing in spring.

Plus, my Smokey Cauliflower and Lentil Stewis the ultimate dish in comfort food – especially when served with flatbreads to soak up all that wonderful flavour.

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  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 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


For the cauliflower; 

  1. Pre heat the oven to 180C.
  2. Add the oil and spices to a large bowl and mix well.
  3. Cut cauliflower up into florets then add them to the bowl with the oil and splices, mix well.
  4. 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.

Thank you so much for following my blog and cooking my recipes!

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  1. Alice on June 1, 2022 at 6:31 pm

    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)

  2. Christina on November 5, 2021 at 4:00 pm

    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!

    • Niki on November 8, 2021 at 8:54 pm

      Fantastic! so happy to hear xxx

    • Dossie on January 6, 2022 at 2:12 am

      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!

  3. karry on March 17, 2021 at 2:46 am

    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!!!

    • Niki on March 17, 2021 at 7:55 pm

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

  4. Natalie on January 19, 2021 at 8:26 pm

    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.

    • Niki on March 17, 2021 at 7:58 pm

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

  5. Carmel reilly on January 19, 2021 at 7:28 am

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

    • Niki on August 4, 2022 at 7:22 pm

      Yes I think so!

      Much love, Niki xxx

  6. Robin Miller on January 14, 2021 at 4:10 am

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

  7. Miriam on November 27, 2020 at 1:10 am

    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 🙂

    • Niki on March 17, 2021 at 8:09 pm

      Hi Miriam, am so glad you love it as much as I do – Niki xo

      • Alida on October 14, 2021 at 10:30 pm

        Does the cauliflower go into the pan to simmer with beans?

        • Niki on October 15, 2021 at 7:48 pm

          I serve it on top, but you could do
          Love, Niki xx

  8. Julia McKinney on October 12, 2020 at 1:18 pm

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

    • Niki on October 12, 2020 at 8:45 pm

      Fantastic! So happy you liked xxx

      • Amy on January 11, 2021 at 5:50 am

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

  9. Mirte van der Linden on September 24, 2020 at 5:18 pm

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

    • Niki on October 9, 2020 at 4:19 pm

      So happy you hear

  10. Joy on August 17, 2020 at 6:55 pm

    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! 😊

    • Niki on August 19, 2020 at 7:45 am

      So hope you love it Joy!
      Much love, Niki xxx

  11. afra on July 12, 2020 at 5:11 pm

    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!

    • Niki on July 13, 2020 at 11:09 am

      Hi Afra
      Love your addition of vinegar!
      Nikix xx

  12. Hannah Flack on June 15, 2020 at 12:07 pm

    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.

    • Niki on June 17, 2020 at 9:08 am

      Great addition Hannah!
      Much love
      Niki xxx

  13. Mandie on May 22, 2020 at 7:47 pm

    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!!

    • Niki on May 23, 2020 at 10:05 am

      Sounds great Mandie
      Love the additions.

      Niki xxx

  14. Hayley on May 4, 2020 at 6:22 pm

    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

    • Niki on May 5, 2020 at 9:34 am

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

  15. Naomi on April 21, 2020 at 5:42 pm

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

    • Niki on April 22, 2020 at 11:45 am

      Fantastic! So happy to hear xxx

  16. Cali on March 25, 2020 at 6:53 pm

    What kind of slaw would you eat with this?

    • Niki on June 2, 2020 at 7:25 pm

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

  17. Rose Martine on February 12, 2020 at 11:20 am

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

    • Niki on February 12, 2020 at 7:47 pm

      Brilliant! So happy you liked
      Niki xxx

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  20. Laura on May 28, 2019 at 2:30 am

    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!

    • Niki on July 28, 2019 at 10:24 am

      So happy you like Laura! xx

  21. […] Read More this full recipes at Spiced Black Beans with Turmeric Roast Cauliflower […]

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  23. Caroline on April 27, 2019 at 11:17 am

    Is that really half a tablespoon of asafoetida? 😱

    • Niki on July 28, 2019 at 10:24 am

      Hi Caroline
      Its 1/2 tsp
      Thanks so much for spotting.
      Niki x

  24. Debra Wilson on April 17, 2019 at 8:54 am

    At what temperature do I roast the cauliflower ……

    • Niki on April 17, 2019 at 10:16 pm

      Hi Debra
      Its 180c – Ive amended.
      My best

      • Kelly on June 21, 2019 at 9:23 pm

        What is 180 c in farenhite, my oven doesnt do centigrade?

        • Niki on July 28, 2019 at 10:26 am

          Hi Kelly
          Its 350 F

          Much love
          Niki x

  25. Rebecka on April 14, 2019 at 10:20 am

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

    • Niki on April 17, 2019 at 10:11 pm

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

  26. Paivi on March 27, 2019 at 7:06 pm

    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.

    • Niki on April 17, 2019 at 10:12 pm

      Hi Paivi
      Im so happy to hear that!
      Niki xx

  27. Savanah on March 25, 2019 at 2:04 pm

    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?

    • Niki on April 17, 2019 at 10:19 pm

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

  28. Connie Kearns on March 25, 2019 at 11:01 am

    What is asafoetida?

    • Niki on April 17, 2019 at 10:13 pm

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

  29. Kimberly Reeves on March 24, 2019 at 2:07 pm

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

    • Niki on April 17, 2019 at 10:13 pm

      Ill amend 180C
      My best
      Niki xx

      • Tracy on February 14, 2021 at 6:03 am

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

  30. Denise P. on March 20, 2019 at 2:55 pm

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

    • Niki on April 17, 2019 at 10:13 pm

      Aww its 1/2 tsp!
      My best
      Niki xx

  31. Molly Bollier on March 12, 2019 at 10:50 pm

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

    • Niki on April 17, 2019 at 10:16 pm

      Hi Molly
      So happy happy to hear that!
      Niki xx

  32. Bruce Sherman on February 13, 2019 at 7:10 am

    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?

    • Niki on April 17, 2019 at 10:20 pm

      Hi Bruce
      You just top the lentils with the cauliflower.
      my best
      Niki xx

  33. Ali on February 12, 2019 at 12:06 pm

    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!

    • Niki on April 17, 2019 at 10:18 pm

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

  34. 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!

  35. 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

    • CC White on March 6, 2020 at 8:49 pm

      Fennel seed is a suitable substitute.

      • Ian on April 28, 2020 at 4:47 pm

        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.

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