Description
Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles is a vibrant dish that combines the earthy flavors of turmeric and the zest of black pepper with perfectly roasted cauliflower and fragrant garlic noodles. This meal not only delivers on taste but also offers a delightful array of textures, making it an ideal choice for a weeknight dinner or a casual gathering. With its simple preparation and healthy ingredients, this recipe is sure to impress anyone at your table. Enjoy it as a standalone dish or pair it with your favorite protein for a more filling meal.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons sesame oil or extra virgin olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1–2 teaspoons black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 medium shallots, sliced or chopped
- 1/2 cup raw cashews
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 8 ounces rice noodles
- 3 tablespoons salted butter or ghee
- 3–4 cloves garlic, finely chopped or grated
- 1 cup canned coconut milk
- zest and juice of 1 lime
- 1/2 cup fresh Thai basil or cilantro, roughly chopped
Instructions
- Preheat your oven to 425°F. On a baking sheet, combine the cauliflower florets with sesame oil (or olive oil), turmeric, ginger, black pepper, paprika, crushed red pepper flakes, and a pinch of salt. Toss well to coat all pieces evenly.
- Transfer the baking sheet to the oven and roast for about 20 minutes until tender.
- Remove the baking sheet from the oven. Add sliced shallots and cashews. Drizzle with soy sauce and honey. Toss to combine everything evenly before returning it to the oven for another 10 minutes until charred.
- While the cauliflower is finishing up in the oven, cook rice noodles according to package directions. Drain when ready.
- In a medium skillet over medium heat, melt butter (or ghee). Add chopped garlic along with a pinch of red pepper flakes if desired. Cook until garlic turns light golden brown (about 1 to 2 minutes). Pour in coconut milk, stirring it for another 3–5 minutes until warmed through.
- Remove from heat. Toss cooked noodles with the garlic coconut sauce until evenly coated.
- Divide noodles among bowls topped with roasted cauliflower mixture. Finish each bowl with a squeeze of lime juice and garnish with Thai basil or cilantro. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 410
- Sugar: 9g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg