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Black Pepper Turmeric Cauliflower and Garlic Noodles

Chopsticks lifting noodles coated in yellow turmeric sauce from a bowl of black pepper turmeric cauliflower and garlic noodles.
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Make this savory and slightly spicy noodle dish featuring the earthy warmth of turmeric and the pungent flavor of black pepper with tender cauliflower and aromatic garlic.

Ingredients

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  • 12 oz dried noodles (linguine, spaghetti, or rice noodles)
  • 1 medium head cauliflower, cut into small florets
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper (use more for extra spice)
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup vegetable broth or reserved pasta water
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon lemon juice
  • Optional: Red pepper flakes for heat

Instructions

  1. Cook the noodles according to package directions until al dente. Reserve about 1/2 cup of the starchy cooking water before draining. Set the noodles aside.
  2. While the noodles cook, heat the olive oil in a large skillet or wok over medium heat.
  3. Add the cauliflower florets to the skillet. Sauté for 5 to 7 minutes until they begin to soften and brown slightly.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Stir in the ground turmeric, black pepper, and salt. Cook for 30 seconds, stirring constantly to toast the spices.
  6. Pour in the vegetable broth (or reserved pasta water) and soy sauce. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  7. Add the cooked noodles to the skillet. Toss everything together until the noodles are evenly coated with the turmeric-garlic sauce. If the sauce seems too dry, add a splash more reserved pasta water.
  8. Stir in the lemon juice. Taste and adjust salt or pepper as needed.
  9. Serve immediately as a quick weeknight dinner.

Notes

  • For a gluten free noodle recipe, use rice noodles or gluten-free pasta.
  • If you want a richer flavor, roast the cauliflower florets at 400°F (200°C) for 15 minutes before adding them to the skillet.
  • This dish works well with added protein like tofu or chickpeas.

Nutrition

Find it online: https://juliameal.com/black-pepper-turmeric-cauliflower-and-garlic-noodles/