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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.
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.
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.
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.
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!
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
Servings: 6
Calories Per Serving: 427 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
- 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!
Looove this one! I make it often and always add something green, like green beans, to bulk it up. I should prob try to add tofu or a meat sometime. The cashews are the best part IMHO :).
Hey Jenna,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I make this dish allllll the time. I love adding some crispy kale and sultanas. I also generally use brown rice instead of the noodles as well x
Hey Bella,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
So yummy! The whole family asked this be included in the regular rotation and I can check the vegan/vegetarian box.
I noticed late the salt isn’t included in the recipe list so I missed adding it to the cauliflower. To make up for it I salted the water when boiling the noodles and added a tsp of kosher salt to the coconut milk when heating. I also added the lime zest to the pan with the coconut milk to give it a little brightness. Finally, I have a kid with nut allergies so subbed salted dried roasted corn kernels like “Love, Corn” for the cashews.
Will make again! Thanks!
Hey there,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
My favorite dish right now! I add ground beef and use cauliflower rice. Thank you!
Hey Cat,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
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!
Hey Erika,
Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Absolutely DELICIOUS !!! Couldn’t find vermicelli rice noodles so I used linguini rice noodles instead. Also whisked coconut milk till incorporated into butter garlic mixture; whisked till it thickened slightly. Again absolutely DELICIOUS !!! Thank you!
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
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!
Hey Sonia,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
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.
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?
Thanks Cara, I like to use the zest as garnish. Have a great weekend! xTieghan
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
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.
Made this for dinner last night and my family LOVED it … adults and kids were all thrilled!
Hey Helena,
Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan
Delicious! Thanks!
Thanks so much Rebecca! xTieghan
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!
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
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!
Hi! Do you think I could freeze this after I make it! I love your recipes!!!
Hey Diane,
Sure, I would not recommend freezing the noodles though. I hope you love the recipe! xTieghan
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
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
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 🙂
Hey Alexis,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
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.
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
Made this recipe this week, and it was delicious and so easy! Definitely going to make it again when I have cauliflower.
Hey Jenna,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan