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.

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

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Info

 

  2 servings
  15 minutes preparation time
  40 minutes cook time

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

Directions

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.

33 Comments

  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.

      Best
      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!
      Xx

  3. 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.
      Love
      Niki xx

  4. 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

  5. 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!
      Love
      Niki xx

  6. 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!
      Sorry!
      My best
      Niki xx

  7. 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

      Hey
      Ill amend 180C
      My best
      Niki xx

  8. 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

  9. 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

  10. 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!
      Love
      Niki xx

  11. 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
      Nikixx

  12. 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
      Nikixx

      • 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

  13. 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.
      Love
      Niki x

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  16. 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

  17. […] Get the recipe here. […]

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