Spicy Black Beans with Turmeric Roasted Cauliflower

Summer is here; the deck furniture has been unearthed, the garden planted, and a few gin and tonic’s have been consumed. We’re ready to spend time on the deck with the neighbors and catch up after the long and very strange winter. 

 This year’s garden experiment is patty pan squash and onions. We decided that as much as we love cauliflower and broccoli they take up a lot of space with little return so we’ll leave that to the larger farms and we’ll support them at the farmers market. 

I found this recipe at Rebel Recipes and with just a couple minor tweaks (because either we didn’t have the ingredients or didn’t care for them) it’s the same. 

The blend of cumin, paprika and turmeric provides a rich base of flavors for the cauliflower and compliments the rustic flavor of the beans. For those of you who are purists and want to make your own beans (either in the instant pot or the old fashioned way), I say have at it. Semi retirement has given me more time to do the things I love. Sometimes I choose to start from scratch and others I choose to speed up the process so I can get back to my garden or what ever project I’m working on. 

Ingredients:

For the Cauliflower; 

1 medium head of cauliflower chopped into florets

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 tsp Turmeric

1 tsp ground cumin

1/2 tsp chilli flakes

10 cherry tomatoes sliced in half

1 can black beans – including the water

1 tsp salt

1/4 tsp pepper

Instructions

For the Cauliflower

Pre heat the oven to 350. Combine the oil and spices to a large bowl and mix well.

Add cauliflower and mix well. Place on a large rimmed baking sheet with parchment paper and roast for 20 minutes. Remove from over, turn and continue to roast for an additional 20 minutes until the cauliflower is cooked and golden brown. Remove from the oven.

For the beans 

Heat the oil in a large frying pan. Add the onion and fry for 8-10 minutes until soft and browning. Add the garlic and and spices and fry for another minute or so. Add the cherry tomatoes and cook until softened - approx. 3 minutes. Add the black beans with their liquid and cover and simmer for 10 minutes

Combine the cauliflower with the black bean mixture, season and serve with flatbread. It was delicious and lucky for me I got the leftovers for lunch the next day!

Thanks for stopping by!