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Quick and healthy Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles. Cauliflower tossed with turmeric and black pepper, roasted until crispy, then served over saucy garlic butter rice noodles and topped with a spritz of lime and fresh Thai basil. So delicious! Every bite has hints of crispy, creamy, spicy-sweet flavor. Major bonus? This comes together in no time at all.

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles | halfbakedharvest.com

Happy St. Patrick’s day everyone!! How are you guys celebrating? I didn’t roll out any new Irish-inspired recipes this year (sorry). But I sure hope you guys are celebrating in some way today. My brother Creighton would be SO excited if you ate a corned beef sandwich for him. I’m 120% positive he’d just about die and go to heaven if I made him one. Sadly for him, it’s just not in the cards today. But that doesn’t mean I don’t have a delicious recipe to share.

Because I do! And it’s personally one of my favorites.

With my older brother around so much over the past few months, recipes have been swaying heavier on the meat and chicken than I’d like. He’s one of those “guys-guys” that believes no meal is complete without some kind of meat. Since I love to cook for others, I’ve tried my best to cater a bit more to him. Remember those cheesy gordita crunch tacos? Yep, all his doing.

But today, it’s all about the cauliflower and the noodles. So, my kind of food.

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles | halfbakedharvest.com

The Inspiration

I’m such a big fan of cauliflower these days, but especially roasted cauliflower that gets a little crispy and crunchy. It all started when I made this Crispy Roasted Cauliflower with Creamy Pesto Pasta back in January. And then followed it up with Cauliflower Tinga Tacos. Ever since I’ve been loving any form of roasted cauliflower.

And that kind of brings me to this recipe. It’s a mash-up of a couple of recipes that I make on repeat and has a bit of a Thai inspiration to it. Sounds a little different, but trust me, this is different in a good way.

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles | halfbakedharvest.com

Here are the details…start with the cauliflower

The cauliflower is the shining star of this recipe. It’s oven-roasted with lots of turmeric, ginger, and black pepper. Throw it in the oven, then about halfway through cooking, add some cashews to the mix. Then toss on a little honey and soy sauce. The honey helps the cauliflower caramelize and become sweet and spicy. By the time it comes out of the oven, it’s extra crispy with just the right amount of char and so much flavor. It is delicious! Especially atop a big bowl of creamy garlic butter rice noodles.

Fun fact, before we move onto those noddles? Using the two spices together packs anti-inflammatory powder and plenty of antioxidant properties. But even cooler? Pairing black pepper with turmeric is said to help your body better absorb the curcumin that’s found in turmeric.

Soo, you see? Very healthy. I love when delicious food is also nutritious.

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles | halfbakedharvest.com

Onto those noodles…

While the cauliflower is roasting, make those noodles. Boil rice noodles and toss them in a hot pan full of butter and garlic. Yes, noodles, butter, and garlic…but then add a touch of coconut milk for a little more sauce and additional creaminess.

It is SO GOOD.

I like to use vermicelli rice noodles, but you could use any variety of rice noodles, or even angel hair pasta. The noodles are meant to be saucy, so once you toss them with the garlic butter sauce, be sure to serve them right away.

By the time the noodles have cooked, the cauliflower should be done as well. And then, all that’s left to do is put it all together.

Spoon the noodles plus the creamy coconut sauce into bowls, then add the roasted cauliflower. Finish each bowl off with a squeeze of fresh lime juice and fresh basil or cilantro.

Enjoy immediately – while those noodles are piping hot and the cauliflower is extra crisp.

Takes less than an hour to create. Not only delicious but fun too!

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles | halfbakedharvest.com

Looking for other easy dinner recipes with a Thai flare? Here are a few to try:

30 Minute Creamy Turmeric Chicken and Noodles

Oven Fried Coconut Shrimp with Pineapple Chili Sauce

Weeknight Chicken Meatball Khao Soi.

Lastly, if you make this Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, the olive oil, turmeric, ginger, black pepper, paprika, and a pinch of chili flakes and salt. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender.
    2. Remove the cauliflower from oven, add the shallots and cashews. Drizzle over the soy sauce and honey, toss to combine and evenly coat everything. Roast another 10 minutes, until charred.
    3. Meanwhile, cook rice noodles according to packaged directions.
    4. Heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
    5. To serve, divide the noodles among bowls and top with roasted cauliflower. Finish with a squeeze of lime juice and top with basil or cilantro. Enjoy!

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles | halfbakedharvest.com

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Comments

  1. 5 stars
    Really delicious meatless Monday option. Right amount of heat and we love the chewy noodles! Topping with the lime and Thai basil is a must! I would recommend using a whole can of coconut milk instead of a half cup. Gotta have extra sauce!

    1. Hey Erika,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

  2. 5 stars
    This was yummy! Agree the noodles are a lot compared to the amount of veggies but since they are cooked separately you can choose how much noodles to take. I also roasted some chickpeas and brussel sprouts with the same spice mixture to give it some healthy greens and protein!

    1. Hey Sonia,
      Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan

  3. 2 stars
    This one was a miss. I followed the recipe as written, but the flavors just fought each other. The noodles were bland (despite the coconut milk, etc.) and the cauliflower left an unpleasant taste and smell. It’s like it doesn’t know what it wants to be – Indian or Southeast Asian. The lime at the end may have been the kicker that there was just too much going on.

    1. 4 stars
      I’m bumping up my rating (averaging it out to 3). My husband says it’s a keeper, but the noodles need salt.

      Side notes for the recipe: The cook time should be 30 min based on the 20 min + 10 min roasting steps. Also, where does the lime zest go?

    2. Hey Cara,
      So sorry this recipe was not enjoyed, please let me know if I can help in anyway, thanks for giving it a try! xTieghan

    3. Unfortunately I’d have to agree. The noodles didn’t have any flavor. I ended making a sauce with honey, lime, and soy sauce to add the noodles and it significantly improved this dish.

    1. Hey Helena,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  4. 4 stars
    Where was the lime zest supposed to be added?

    Overall I loved the flavors in this recipe, specifically in the cauliflower. Personally, next time I would sub the butter in the sauce for olive oil and add more garlic (I used 5 cloves and still wanted more, but I am obsessed with garlic!). Also the ratio of cauliflower to noodles is slightly heavy on the noodle side, next time I would use 6oz of noodles or less. I also broiled the cauliflower for 2 mins after cooking for a little more crispness. The lime juice at the end makes a huge difference, don’t forget it! Thanks, Tieghan!

    1. Hey Avery,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a go! The lime is added as a garnish:) xxTieghan

      1. Ignore the couple negative comments, this recipe is so good! One of our house favorites, it’s light, easy and has so much flavor. Thanks Tieghan!

    1. Hey Diane,
      Sure, I would not recommend freezing the noodles though. I hope you love the recipe! xTieghan

  5. Hi,
    I accidentally bought fresh ginger instead of dried for this recipe. How much fresh ginger would you recommend for this recipe?
    Thanks in advance!
    -Karen

    1. Hey Karen,
      I would use about 2 teaspoons of the fresh ginger. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I love this plant-based dish! I’ve been trying more meatless dishes and this one is so flavorful and delicious, you don’t even miss the meat! Thanks for another great recipe 🙂

    1. Hey Alexis,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  7. Thank you for sharing this. A question if we may….we do not use oil. Can we omit it or perhaps substitute a smoked balsamic vinegar? We appreciate your thoughts.

    1. Hey Mary,
      I would use butter in place of the oil:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    Made this recipe this week, and it was delicious and so easy! Definitely going to make it again when I have cauliflower.

    1. Hey Jenna,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

    1. Hey there,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

    1. Hey Maggie,
      You can add that in step 5 as the garnish. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

    1. Hey Stephanie,
      You are going to use that in step 5. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I’ve made this twice in one week. So good! I love that the creaminess comes from coconut milk. This recipe is easy and fabulous, thank you!!

  10. 5 stars
    Made this last night – came together easily and the flavors were excellent! What a great way to use cauliflower. I had never cooked ultra thin rice noodles and they turned out perfectly. This is another KEEPER recipe of HBH! Can’t wait to make this with Thai basil but the cilantro was just fine. Thanks as always Tieghan 🙂

  11. 5 stars
    Fantastic dish! I made this tonight, and we loved it! Simple to prepare but so much great flavor!
    I cook a lot so my husband appreciates how much effort goes into cooking and he actually said while we were eating “I really have to give her a lot of credit that she has the instinct to put all these ingredients together and make such a great dish”…enough said!
    Thanks for another great recipe!

  12. Hello! I am 11 years old and had this for dinner tonight. It was truly amazing, I did not miss the meat at all. Excellent job on this recipe, it was fantastic! Kid approved.
    Hello! This is the mom, I won’t tell you my age hahaha….wherever you go to get inspired to create recipes…go there again. This was phenomenal….and because of health issues, lightened it up with lite coconut milk, 1 T ghee, and 1 T EVOO for sauce. So I can’t imagine the flavor in the unadulterated recipe. Thank you so much.

    1. Hey Annette,
      Thank you so much for making the recipe, I am so glad you and your family enjoyed this recipe!! xTieghan

  13. This looks delicious! I plan on making for dinner tomorrow. If I didn’t want to use butter for the sauce, any other suggestions? Could I just leave it out?
    Can’t wait to try it!

    1. Hey Jenna,
      You could skip the butter or use some olive oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. Where does the lime and zest come in? I’ve read the directions multiple times and don’t see it… am I crazy??

    1. Hey Claire,
      You will use the lime in step 5:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 5 stars
    Love this recipe. Was really fun to make. I had to substitute raw peanuts in place of cashews as was out of cashews but it was still delicious. Will make this again for sure. My family loved it too ☺️

    1. Hey Justine,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  16. 3 stars
    I loved the idea of this recipe, but in practice the sesame oil overpowers all of the other flavors significantly. So if you’re making this I’d sugggest going with the olive oil or another light oil. Other than that, fun recipe to make, just make sure to cook your rice noodles thoroughly!

    1. Hey there,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan

  17. I am so excited to try this recipe tonight! I was diagnosed with lupus about 2 years ago and had to drastically change my diet. You constantly surprise me with your incredibly healthy meals that still taste delicious. I really appreciate how you try to cater to all diets because I didn’t think I would be able to survive without dairy, gluten, or sugar. This site really has saved my life. Also, thanks for the tid bit on black pepper and turmeric, I had no idea!

  18. 5 stars
    This might be the best recipe I’ve ever made. It is SO GOOD! When I’ve made it, the shallots come out so jammy and delicious and the flavor of the cauliflower is amazing! The noodles are so indulgent I’m… in awe! I’ve already made it twice this week and can’t wait to make it for friends and family! I used fresh ginger and skipped the cashews because I didn’t have any on hand, still amazing! Super easy to make as a single portion as well!

  19. 5 stars
    This was so good. And came together quickly. Definitely don’t make if you plan on kissing anyone afterward though. So much garlic! 🙂

    I am thinking about going meat-free for a while and this will be HEAVY in the rotation. Thanks again HBH

    1. Hey Karima,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

    1. Hey Christina,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  20. Another great recipe! I will say I’m worried that I messed up the sauce for the noodles because it was super flavorful. But the combo of cauliflower + cashews + shallots was incredible! Will definitely be making the cauliflower part again and putting it over rice! So good! So easy!

  21. This was delicious! I scarfed it down and forgot to take a pic. I used a different type of noodle but it was great. I used Mike’s Hot Honey for a little more heat. Loved it! Thank you!!

    1. Hey Julia,
      So sorry about this, I was able to get 6 servings from this, but I will take a look at the recipe again! Thanks for giving it a try! xTieghan

    1. Hey Nicole,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  22. 5 stars
    Thank you so much for this recipe!
    I loved it! So much goodness and fantastic flavor. It was one of the best meals I have ever had, and I will definitely make it again.
    I have been thinking about experimenting with different vegetables; i.e. broccoli or green beans.

    Food for the gods (and goddesses).

    Cathy

    1. Hey Cathy,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  23. 5 stars
    So good! I ended up adding Brussels sprouts to the cauliflower mix too since I had them, and the crispy petals of those were so good. Highly recommend.

    1. Hey Kirsten,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  24. 5 stars
    Fabulous recipe, I will make it for tonight. As soon as I saw this dish, I knew it would be a hit with our vegetarian family. Congratulations

    1. Hey Bozu,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  25. Hi! My friend and I are making this recipe tomorrow, and we’re so excited! Only thing is I’m not a big turmeric fan. Any suggestions for substitutions? Thank you, love all your stuff!
    Jasmine 💛

    1. Hey Jasmine,
      I think curry powder would be a great substitute. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Molly,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  26. Every component in this recipe sounds DIVINE. I have a head of cauliflower in the fridge that I haven’t yet planned a use for, and this sounds perfect! One criticism… in your intro, at one point you refer to this dish as having, “a bit of a Thai inspiration to it. Sounds a little different, but trust me, this is different in a good way.” I noted the pho controversy from a few weeks back and it still seems like your POV can be a bit tone-deaf. Please, continue to create your delicious food (your creativity has really amped-up my at home cooking this past year) but also PLEASE continue to open your mind and educate yourself. I can’t help but cringe seeing you speak like this. I know you can do better.

  27. 5 stars
    Made this tonight and it was amazing! Omitted the cashews because my boyfriend is allergic, but added bok choy sautéed in sesame oil. Super tasty, will make again.

    1. Hey Rebecca,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  28. 5 stars
    Thank you for this recipe. I did the cauliflower portion only and it was amazing. Next time I will add the noodles too. But this will be my go to cauliflower recipe!

    1. Hey Jenna,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  29. 5 stars
    I made this specifically for my husband, a guy who really likes cauliflower. He liked it so much that he said I could make it for his birthday (in January!) along with his favorite corn soufflé. I might skip the corn side dish!

    1. Hey Linda,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  30. 5 stars
    I made this tonight and loved the flavours of the spices together and the textures with the crunchy cashews and creamy slightly sweet rice noodles. My husband enjoyed it topped with feta:) I will definitely be making sure this for my vegetarian friends! Thanks Tieghan for another great recipe. 😋

    1. Hey Kara,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  31. 5 stars
    I was so excited to find this recipe! It was actually in my news feed, and I was needing a recipe using cauliflower besides my go-to “cauli buffalo wings”. I had all the ingredients on hand, so I ran to the kitchen to prepare (my husband had to leave in an hour)!
    This was quite easy to put together. It was light and flavorful. I loved the creaminess of the rice noodles with the punch of spices that covers the cauliflower. I also enjoyed the sweetness of the honey with a hint of heat. It was delicious! My husband said he’d eat it again.👍 Next time, I won’t be in such a hurry and remember to add the lime juice, oops! But, even though I forgot, our dinner was still great! TY!

    1. Hey Carrie,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  32. Hi Tieghan!
    Looks delish, I plan on making tonight! Is it possible to sub fres ginger in for the ground dried ginger?
    Thanks,
    Annie

    1. Hey Annie,
      Yes, that would work well, I would use about 1 tablespoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. Any suggestions for a substitute for the cashews? This looks amazing but I have a tree nut allergy! Still want to have that crunch factor!

    1. Hey Katie,
      Is there any other nut you can use? I also think crispy onions would be delicious! I hope you love the recipe, please let me know how it turns out! xTieghan

  34. Looks so YUM!

    Do you think adding some dark leafy greens to the party would work? I have some Swiss Chard begging to be eaten!

    1. Hey Manasa,
      I think that would be a fantastic idea! I would just add it to the sauce so the greens can wilt down. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. 5 stars
    I never cook for myself when I’m home alone, and yesterday I saw this recipe in my email and realized I had all of the ingredients for it already and needed to make it. It was SO easy and delicious!! One of my favorite ways I’ve ever prepared cauliflower. Will definitely be making it for friends in the future!

    1. Hey Meg,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  36. 5 stars
    Ok, I actually DID make this last night and it is awesome! I made it as written My cauliflower was pretty large so I doubled the spice, shallot mix and also the soy honey. It is very simple to put together and absolutely delicious as well as quite appealing to look at. I would highly recommend anyone try this recipe! Pretty sure you’re going to be happy!

    1. Hey Kara,
      Sorry for the confusion, the shallots are going to be added in step 2. I hope you love the recipe, let me know if you make it! xTieghan

  37. That sounds delicious, I did your corn beef recipe in the slow cooker but used it in traditional sandwiches instead of the french toast. It was the best corn beef I’ve ever made.

  38. Question…How much olive oil to use? The recipe calls for 3T olive oil, but step 1 of the instructions says 1/4 cup of olive oil.

    1. Hey Barbara,
      Sorry for the confusion, the recipe has been adjusted, you are going to use 3 tablespoons of olive oil in step 1. I hope you love the recipe! Thanks! xTieghan

  39. This looks amazing and will make it this week. Question – assume you’re using unsweetened coconut milk, right? Also are you using fresh ginger or dried? Thank you! I love all your recipes!

    1. Hey Dina,
      Yes, I used unsweetened coconut milk and the recipe calls for ground ginger (so yes dried). I hope you love this recipe, let me know how it turns out! xTieghan

  40. How does this recipe already have 8 total ratings giving it a 4/5 when it was just posted this morning??? Do any of you actually make the recipe before you rate it?? WTH.

    1. Hey Joe,
      I read through the comments, only two people have commented before you, neither of them left a rating, so I am unsure where you are getting this info. Also, I encourage my readers to comment on recipes regardless of whether or not they have made it. I hope this clears things up for you. Have the best day!! xTieghan

  41. will be making this soon with few subs i love cauliflower sooooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya

    1. Hey Judi,
      Sorry for any confusion, the cashews are added in step 2. I hope you enjoy the recipe, let me know how it turns out! xTieghan