A simple, flavorful noodle dish featuring the warmth of turmeric, the bite of black pepper, tender cauliflower, and aromatic garlic.
Author:amyrosewood
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:3 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Fusion
Diet:Vegetarian
Ingredients
Scale
12 oz dried noodles (linguine or spaghetti work well)
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
1/2 teaspoon salt, or to taste
1/4 cup reserved pasta water
1 tablespoon lemon juice
Optional: Fresh parsley for garnish
Instructions
Cook the noodles according to package directions. Two minutes before the noodles are done, add the cauliflower florets to the boiling water to blanch them.
Reserve about 1/2 cup of the starchy pasta water before draining the noodles and cauliflower. Set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Stir in the turmeric and black pepper. Cook for 15 seconds, stirring constantly to toast the spices.
Add the drained noodles and blanched cauliflower to the skillet. Toss to coat everything with the spice and garlic oil.
Pour in 1/4 cup of the reserved pasta water and the lemon juice. Toss continuously until a light sauce forms and coats the noodles evenly. Add more pasta water if the mixture seems too dry.
Season with salt to your taste.
Serve immediately, garnished with fresh parsley if desired.
Notes
For an anti inflammatory noodle recipe boost, use high-quality black pepper to ensure you get sufficient piperine to activate the curcumin in the turmeric.
If you prefer a softer cauliflower texture, roast the florets separately until tender before adding them to the finished noodles.
This recipe makes a great nutrient rich noodle supper when paired with a side of steamed greens.